Instructions: Tomato Sauce:
In a pan, saute the diced onion and garlic in olive oil until tender . Add the white wine, sugar, tomatoes and diced fresh tomatoes. Stir in the seasoning and simmer gently for 1/2 hour or until sauce is thick.

Coat chicken lightly in flour, dip in egg and press into breadcrumbs to coat evenly. Heat oil and butter in a pan and gently cook the crumbed fillets on each side until golden, about 3 minutes each side. Remove from pan and place in an ovenproof dish. Top with ham, tomato sauce and sprinkle evenly with grated cheese.

Bake in a moderate oven, uncovered, for 15 minutes or until cheese is golden brown and chicken is cooked through.

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