Heat a medium pot over medium-high heat. Add Olive Oil (to taste), Garlic (3 clove), and Onion (1), then stir and let cook for a minute.
Add Tomato Passata (23 ounce), Tomato Paste (2 tablespoon), and bring to a boil, then reduce heat. Add Salt (1/2 teaspoon), Granulated Sugar (1 teaspoon) and Fresh Basil (1 handful) and simmer, partially covered for 20 minutes, stirring occasionally.
Using a stick blender, puree the sauce until thick. Leave aside.
Prepare the Bone-in, Skinless Chicken Breast (4) by cutting through the middle almost to the other side, then opening it up and laying flat. Use a rolling pin to flatten between two layers of parchment, to about 1cm-thick. You can also use a meat mallet.
Prepare your breading: Season Breadcrumbs (2 cup) with Parmigiano-Reggiano (1/2 cup), Cayenne Pepper (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Salt (1 teaspoon).
Place the All-Purpose Flour (2 cup) in a small bowl, the Fresh Breadcrumbs in a separate bowl and the Egg (2) and Milk (1 tablespoon) in a third bowl. Whisk the eggs and milk together.
Dip the chicken into the flour and coat both sides. Then, dip the chicken into the egg followed by the breadcrumbs. Be sure to coat the chicken thoroughly in breadcrumbs. Repeat this step with all the chicken breasts.
Preheat oven to 350 degrees F (180 degrees C).
In a large heavy frying pan, heat Olive Oil (1/2 cup) and fry each chicken breast until golden brown.
Place the chicken on a baking tray lined with foil, top the chicken with the marinara sauce and Fresh Mozzarella Cheese Ball (12 slice). Season with Salt and Pepper (to taste) and place the tray in the preheated oven and bake for 15 to 20 minutes.
Cook as much Spaghetti (to taste) as you want according to package directions. Drain and toss with some Olive Oil (to taste), the marinara sauce and Fresh Basil Leaf (1 tablespoon).
Place the chicken breasts on a plate with the cooked pasta, sprinkle more Parmigiano-Reggiano on the top if desired, and serve.