Heat a cooking pot and pour-in 2 tablespoons of extra virgin olive oil.
Sauté garlic and onions until the texture of the onions becomes soft.
Add-in carrots and cook for 2 minutes.
Add the whole peeled tomatoes and lightly mash it while cooking. Bring to a boil and simmer for 15 to 18 minutes
Heat a skillet or frying pan and pour-in 4 tablespoons of extra virgin olive oil.
While waiting for the oil to reach the desired temperature, rub the salt and pepper on each chicken breasts.
Dredge the chicken breasts in flour, dip in the beaten egg mixture, and roll over bread crumbs.
Pan-fry the chicken breast in the pan with extra virgin olive oil until half done. Flip the chicken to cook the other side.
Preheat the oven to 350 degrees Fahrenheit.
Arrange the cooked chicken breasts on an oven safe plate then pour the sauce over each piece.
Sprinkle parmesan cheese over each chicken (this should be on top of the sauce).
Top the parmesan cheese with mozzarella cheese and pour the remaining sauce on the plate.
Place the plate with chicken in the oven and bake for 20 minutes.
Remove from the oven and garnish with chopped parsley.
Serve hot. Share and Enjoy!