Chicken breasts with cheese

Ingredients:

• 1/4 tbsp. olive oil, plus 3 tbsp. l.
• 1 medium onion, chopped
• 2 crushed cloves of garlic
• 2 bay leaves
• 0.5 cup pitted Kalamata olives
• 0.5 bunch of fresh basil leaves
• 2 cans (800 g) of canned whole tomatoes without skins in their own juice, mash the tomatoes by hand
• A pinch of sugar
• Table salt and freshly ground black pepper
• 4 skinless, boneless chicken breasts (about 1 kg)
• 0.5 cups wheat flour
• 2 large eggs, lightly beaten
• 1 tbsp. water
• 1 tbsp. breadcrumbs
• 1 circle (220 gr.) fresh mozzarella cheese
• Freshly grated Parmesan
• 450 g cooked spaghetti

Preparation:

1. Coat the bottom of a skillet with olive oil and place it over medium heat. When the skillet is hot, add the onion, garlic, and bay leaf; cook, stirring, for 5 minutes, until the vegetables are soft and fragrant. Add the olives and a small amount of basil. Carefully add the tomatoes (keep in mind that they spatter a lot). Cook and stir until the liquid has evaporated slightly and the sauce has thickened, about 15 minutes. Season with sugar, salt, and pepper. Reduce the heat, cover, and keep the dish warm.
2. Preheat oven to 230°C.
3. Gather all the ingredients for the meat. Place the chicken breasts side by side on a cutting board and cover with a piece of plastic wrap. Pound the chicken with a mallet until it's about 1.5 cm thick. Place the flour in a shallow dish and season generously with salt and pepper; stir with a fork to distribute it evenly. In a large bowl, combine the eggs and water, whisking until foamy. Transfer the breadcrumbs to a plate and season with salt and pepper.
4. Heat 3 tablespoons of olive oil in a large oven-safe skillet over high heat. Lightly coat both sides of the chicken breasts in flour and dip them in the egg mixture to coat completely. Shake off any excess flour, then dip the chicken in the breadcrumbs. When the oil is hot, place the chicken in the skillet and fry for 4 minutes per side, turning once, until golden brown.
5. Pour the tomato-olive sauce over the chicken breasts and sprinkle with mozzarella cheese, Parmesan, and basil. Bake the chicken breasts, covered with the cheese, for 15 minutes, or until the cheese is melted. Serve hot with spaghetti.