Pat the chicken breast dry and place it flat on the cutting board. Use a sharp knife, and keeping it parallel to the board, cut each chicken breast in half horizontally( See bulk of post for a picture)2 chicken breasts

Season each side of the cutlets with salt and pepper.1 tsp salt½ tsp black pepper

Heat the olive oil in a large frying pan/skillet over medium heat.2 tbsp olive oil

Add the chicken cutlets to the pan and cook for 2 minutes per side. Transfer the chicken to a plate and cover with foil to keep warm.

Place the same pan you cooked the chicken in, over medium heat.

Add the extra virgin olive oil, and once hot, add the chopped onion. Saute for 3-4 minutes until softened, then add the sliced garlic and cook for another minute. Don't let the garlic color.2 tbsp extra virgin olive oil1 onion6 cloves garlic

Add the tomato puree, sugar, and oregano to the onions and stir to coat.2 tbsp tomato puree1 tsp sugar½ tbsp dried oregano

Add the halved cherry tomatoes and the chicken broth.16 oz cherry tomatoes¼ cup basil leaves

Bring to a simmer and cook for 5 minutes.

Add the basil and stir.¼ cup basil leaves

Add the cooked chicken to the pan and spoon over the sauce. If any juices have collected on the plate, add those too.

Let the chicken simmer in the sauce for 2-3 minutes.

Serve with extra basil.