Preheat oven to 400 degrees. Line a baking sheet with foil.

Heat olive oil in a medium pot over medium-high heat. Add in onion and saute 3 minutes, until starting to soften. Add garlic cloves and saute one minute. Add in organic tomatoes, tomato paste, red wine, oregano, thyme, salt and pepper. Reduce heat to low, partially cover, and simmer for 30 minutes.

Meanwhile, whisk eggs together in a shallow baking dish. Add breadcrumbs and shredded parmesan to another shallow baking dish. Pound chicken breasts until 1" thick, then season both sides with salt.

Individually, coat each chicken breast with eggs then dredge with panko parm mixture until coated. Place on prepared baking sheet then bake in preheated oven for 20 minutes.

Remove chicken from the oven then top with 1/4 cup tomato sauce and 1/4 of the mozzarella. Return chicken to the oven and bake 10 additional minutes, until cheese is melted.

While chicken is finishing in the oven, cook penne until al dente.

To plate: spoon a fourth of the penne into a bowl, top with desired amount of tomato sauce, then place a chicken breast on top. Garnish with fresh basil and enjoy!