Chicken Parmigiana

Well this is not truly speaking 'parmigiana' as I had no parmesan in my house, but it's my take on it anyway. Today is the first time I've ever made this, but I was actually impressed with myself and how delicious this turned out (although time I'll probably mix some parmesan in with the cheese on top).
I've been trying to follow the Slimming World diet this week to try and lose some summer pounds so the recipe I came up with takes into account the extra easy plan (using both the healthy B and healthy A options). You can however make this as naughty as you want it and if I wasn't trying to be good, I'd probably mix some parmesan in with the breadcrumbs too.

Ingredients: (serve 2)
2 large chicken breasts, halved
2 slices bread (800g loaf), whizzed into breadcrumbs (use dry bread but don't be tempted by stale ends)
1 egg
Paprika
Mixed herbs
Salt and pepper
400g tinned tomatoes
1 onion
1 clove garlic
1 tsp sugar
1 tbsp tomato purée
150g spaghetti
Cheese (to top)

Instructions:
1. Prepare your breadcrumbs and sprinkle over some paprika and mixed herbs. Mix in gently (and add more to taste if you desire). Whisk up an egg in a bowl.

2. Season the chicken with some salt and pepper. Dip each chicken piece in the egg, and then roll in the breadcrumbs. Lay out on a baking sheet, and put in the fridge while you prepare your sauce.

3. Preheat the oven to 200C. Finely dice an onion and fry for about 5 minutes. Add the onion and cook for a further minute. Add in the tomatoes, sugar, tomato purée and a pinch of mixed herbs. Season to taste.

4. Put the chicken in the oven for 20-25 minutes. During this time, blend the tomato sauce before bringing it to the boil and allowing it to simmer.

5. Add the tomato sauce to an oven-proof dish. Place the chicken on top of the sauce and cover with cheese. Put the dish in the oven for a further 10 minutes.

6. Serve on the spaghetti.