Chicken Parmesan(Parmigiana)

Instructions: START BY MAKING THE SAUCE: Heat the oil in a large sauce pan and fry the onion until light and glossy. Add the garlic and fry another minute. Add the tomatoes, herbs, spices and sugar. Bring to boiling point, reduce the heat and let the sauce simmer lightly, uncovered while you are preparing the chicken. Do not forget to keep an eye on the sauce, whisking every now and again to prevent it from burning. CHICKEN AND PASTA: Place each chicken breast between 2 layers of plastic wrap, use a meat hammer to tender the breast until 1cm thick. Place the breadcrumbs, ½ Cup of the parmesan cheese (keep the rest aside to use later on with the eggs), garlic and herbs in a food processor. Season with paprika, salt and pepper and blend it well. Turn it out on a plate for the dipping method. In a separate shallow plate, whisk the eggs with the remaining parmesan cheese and season with salt and pepper. Place the flour on a third shallow plate. Dip each chicken breast in the flour, then the eggs and last the flavoured breadcrumbs. Leave for 10-15 minutes in the fridge to become firm which will ease with the frying process. While the breasts are resting, continue with bringing the pasta water to a boil and cooking the pasta until al dante. Add the basil pesto and mix well, then keep aside. When the chicken breasts are firm, fry them in the shallow oil until golden brown on both sides. Transfer them to a prepared baking tray, add a Mozzarella cheese slice on each chicken breast, top each with a thyme sprig and bake for about 10 minutes until the cheese start making bubbles on top. ASSEMBLING:Add the cream to the marinara sauce and season with salt and pepper. Add a ladle full of sauce in the plate or dish serving it in. Add the pasta on top, Add the chicken breast on top of the pasta and place the baby marrow shavings- if using- around it. Garnish with fresh basil leaves. Repeat with the remaining plates.