Saute onion in a pan until blank, add the chili and garlic and cook for a minute or so.
Add tomato paste, sugar, and balsamic vinegar and cook for a few minutes.
Add canned tomatoes and let it simmer while preparing the chicken. salt and pepper to taste.
Flatten or butterfly your chicken breasts. Season with salt, pepper.
Make a breading station with flour, beaten eggs, and breadcrumbs mixed with parmesan.
Dredge the chicken in flour, then egg, then breadcrumbs. Make sure to press the flour and breadcrumbs into the chicken.
Fry the chicken in a pan with around 2-3cm of frying oil. Fry 3-4 minutes on each side until golden brown.
Place the chicken on a baking sheet and top with marinara sauce and shredded cheese.
Bake in the oven at for 10 minutes until the cheese is melted and bubbly.
Top the baked chicken with fresh basil leaves and chili slices. Serve with some roasted potatoes or pasta, utilizing the rest of the marinara sauce.