Tomato Sauce: Blend the tomatoes thoroughly in a food processor or
blender. Heat the oil in a saucepan; add the onion and garlic. Cook
briefly, stirring. Add the tomatoes and seasonings and bring to a boil.
Simmer for about 20 minutes.

Split the chicken breasts down the center. Trim off and discard fat and
membranes. Pound each chicken breast half lightly with a flat mallet.
Sprinkle with salt and pepper.

Crack the eggs into a mixing bowl and add the rosemary, water, salt, and
pepper. Beat well. Coat the chicken pieces with the flour and shake off
the excess. Heat the oil and butter in a large, heavy skillet. As the oil
heats, dip the chicken pieces in the egg mixture. Coat well and allow the
excess to drip off.

When the oil and butter are hot add half of the chicken pieces and cook
over medium heat for about 3 minutes on one side, until golden brown. Turn
the chicken and continue cooking about for 2 minutes on the second side.
The total cooking time for each piece should be 5 to 6 minutes. Remove the
cooked chicken to a warm platter and cook the remaining pieces.

Serve the chicken hot with the tomato sauce on the side.

Makes 4 servings.