Preheat oven to 425 Fahrenheit. Spray a baking dish or baking sheet with olive oil spray.

Coat chicken breasts in olive oil. Season chicken breasts with salt and pepper, to your taste. Combine ½ cup bread crumbs and ¼ cup finely shredded Parmesan cheese - Roll each chicken breast in this bread-cheese mixture. Combine minced garlic with the remaining shredded cheese and press this mixture on top of each cutlet, pressing lightly to adhere.

Place chicken breasts in a baking dish.

Bake for about 20 or 30 minutes, until chicken bounces back when pressed, is no longer pink and juices run clear, and until cheese is melted.

Heat olive oil over medium heat, add onion, garlic and cook until softened, about 3 minutes.

Add tomatoes and basil and wine and cook the sauce on medium-low heat, while it simmers covered, for about 30 minutes.

Place the sauce in food processor and process until puree consistency.

Return the sauce to the same pan, re-heat gently and add salt and pepper to taste.

In the mean time, cook pasta according to the package instructions. Drain.

Reserve about ⅓ cup of the sauce and set it aside (you'll use it to top the chicken) - keep it warm.

Add pasta to the cooking pan with the remaining sauce - keep it warm while you prepare chicken.

Place ¼th of pasta (mixed with tomato sauce) onto each of 4 plates. Top each plate with chicken breast.

Spoon a little bit of the remaining tomato sauce over the top of each chicken breast.

Garnish with finely grated Parmesan cheese and finely chopped green onions.