Wash and pat dry the chicken breast pieces.
Put salt in one egg and beat it. Now dip the chicken slice in it, coating it well with egg on all sides. Next, dip the chicken in bread crumbs so that it is layered well with it. Refrigerate these chicken pieces for 30 minutes before frying them.
Heat oil in a pot and boil the fresh tomatoes for around 15 minutes. Once you see the skin tear off, take the tomatoes out of the pot and place them in ice cold water.
Remove the skin from the tomatoes with your hands. Gather all the skinless tomatoes in a bowl and grind them to a sauce. Set aside.
Heat olive oil in a pan. Once hot, fry the chicken pieces till they turn crispy and brown from both sides. Fry for about two minutes on each side and then set aside.
Clean the pan and then heat extra virgin olive oil. Add the minced garlic and saute on medium heat for a few seconds. Do not burn.
Next, add the onions and saute till they turn translucent and golden brown.
Once the onions are cooked, add the fresh tomato sauce and mix well. Keep stirring till the sauce thickens up. This will take about ten minutes.
Season with salt and pepper. Add some fresh basil leaves to the sauce and stir.
Add the fried chicken pieces to the tomato gravy. Now cover and let it cook in low heat for atleast 30 minutes.
Check if the chicken is done in 30 minutes and garnish with grated cheese. Cover for two more minutes.
Garnish with some more fresh Italian basil leaves. Serve hot.
