Slice chicken breasts in half lenghwise so there are now 8 portions.  

Combine breadcrumbs, flour salt, pepper, and 1/4 cup parmesan cheese in shallow bowl. Pour milk into another bowl.  

In a large frypan, heat the vegetable oil on medium setting.  Coat 4 breasts - dip in milk, coat in breadcrumb mixture, dip in milk again and coat in breadcrumb mixture again, and place them in the frypan. Cook for about 4 minutes then turn them and cook for another 4 minutes. They should be slightly browned. Pearce the chicken with a fork and if juice runs clear, remove and place them onto a shallow baking sheet that has been greased or covered with parchment paper. Repeat the coating and cooking process for the remaining breast pieces and also place them on the cookie sheet. Set them aside.

THE CHICKEN CAN BE REFRIGERATED AT THIS POINT AND BROUGHT OUT AT DINNER TIME TO RESUME COOKING.

MARINA SAUCE preparation - In a large pot, cook garlic in olive oil on medium heat setting, just until it gets warmed, about 5 minutes. Move the garlic pieces around in the oil, and then remove and discard them. 

Add the tomatoes to the pan and salt to taste. Bring to a simmer and remove the skins as they float to the top. Cook tomatoes, stirring often, until the sauce is thick, about 15 to 20 minutes, depending on the tomatoes. If tomatoes are too chunky, puree them with a hand blender.  

Stir in basil leaves. Set aside.

Cook the chicken in 350°F oven for 10 minutes (20 minutes if refrigerated).  

Bring the chicken out of the oven, and spoon 2 tablespoons of marinara sauce on each piece. Sprinkly with remaining grated parmesan cheese. Return to oven and cook for additional 10 minutes, or until sauce is heated.

Remove from oven and place on serving plate.

Serve with spaghetti and remaining marina sauce.