Courtesy of the Delonghi family.
Pour tomatoes in a bowl and mash with potato masher; set aside. In a saucepan, heat oil over medium heat and cook onion, garlic, thyme, basil, and parsley for 3 minutes or until softened. Add tomatoes and passata, salt, and pepper and cook for about 15 minutes or until thickened.
Pre heat oven to 375ºF (190ºC).
Place flour and eggs in two shallow bowls. In a third bowl, stir together breadcrumbs, cheese, oregano, salt, and pepper. Pound chicken breasts with meat mallet to about ¼ inch thickness. Dredge in flour then dip into egg and let excess drip off. Dredge in breadcrumb mixture and place on baking sheet. Repeat with remaining chicken breasts.
In a large skillet heat oil over medium high heat. Brown chicken breasts in batches and place on baking sheet. Spread with tomato sauce. Top with cheese and bake for about 10 minutes or until chicken is no longer pink inside and cheese is melted. Sprinkle with parsley.