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Combine tomatoes, garlic, basil, salt and pepper in a blender. Blend until smooth and set aside.
Mix corn meal, garlic powder and Italian seasoning in a bowl. Place beaten egg in a separate bowl. Dip chicken in egg and then coat with corn meal mixture. Repeat with each chicken piece.
Heat olive oil in a large non-stick skillet on medium-high heat. Add the coated chicken and cook 5-6 minutes per side until the internal temperature reaches 165°F.
Add tomato mixture to the skillet. Bring to a boil; reduce heat to a simmer and cook for 15 minutes. Stir in parsley. Top with cheese and continue to simmer until melted. Let sit a few minutes until serving.