Cut chicken breasts in half horizontally.
Combine breadcrumbs and parmesan cheese on a large plate. Coat chicken lightly with seasoned flour, dip into combined beaten egg and milk and then into breadcrumb mix, pressing coating on firmly. Refrigerate until required.
Heat 1 tablespoon of the olive oil in a small saucepan, add onion and cook for 2 minutes, stir in garlic, Leggo’s Tomato Paste, diced tomato, water and herbs and simmer for 5 minutes stirring occasionally.
Meanwhile, heat remaining oil in a large non-stick frying pan and cook chicken for 3-4 minutes on each side or until cooked and golden brown.
Place chicken on a baking tray, top each with a spoonful of tomato mixture and ¼ cup grated mozzarella cheese. Place under a hot grill until cheese is melted and golden brown.