Heat oil in a medium saucepan over medium-high heat. When oil is hot, add tomatoes and toss them around. Cover and cook 6-8 minutes, stirring every couple of minutes, until tomatoes are blistered and soft.
Using a fork or potato masher, carefully mash the tomatoes until a sauce forms.
Add remaining ingredients and give it a stir. Reduce heat and simmer until you’re ready to serve, removing the bunch of basil right before.
In a mixing bowl, combine breadcrumbs, oregano, salt and pepper.
Heat a few T of olive oil in a large Cast Iron Skillet.
One at a time, dip each chicken breast into the egg, allowing excess to fall off before dipping into the breadcrumb mixture. Make sure both sides of the chicken are evenly coated.
Transfer each breaded chicken breast to the skillet and cook for two minutes per side.
Transfer skillet to the oven and cook an additional 10-15 minutes (depending on the thickness of your chicken, if they are thinly sliced 10 minutes is perfect)
Remove the skillet from the oven, and spoon the tomato sauce on top and around the chicken.
Top with fresh parmesan & mozzarella slices and transfer back to the oven for about 7 more minutes, broiling the last 2-3 minutes, until the cheese is brown and bubbling.
Serve over a bed of arugula and garnish with fresh chopped basil.