Instructions: Pound chicken breasts to 1/4-inch thickness. Dip breasts in seasoned flour. Dip breasts in mixture of 2 beaten eggs and 3 tablespoons water. Combine breadcrumbs and Parmesan and dip breasts in this mixture. Melt one stick butter in pan. Add 1 clove crushed garlic. Sauta breasts until golden. Remove from pan and keep warm. Add 2 tablespoons butter. Sauta tomatoes, basil, sugar and salt and pepper for two minutes. Add chives. Serve over chicken breasts.

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