Preheat oven to 200°C or 180°C fan forced. Cut each chicken breast through the middle to give 4 thin fillets. Place chicken between 2 pieces of baking paper and beat with a rolling pin until an even thickness, about 3-4mm. Combine All-Bran® Original and breadcrumbs in a shallow bowl. Whisk eggs and milk in a second bowl and place flour in a third shallow bowl
Working one at a time, dip a piece of chicken in the flour to lightly coat, then the egg mixture, and finally the breadcrumb mixture. Spray chicken lightly on both sides with olive oil. Place on a wire rack over a baking tray. Bake in preheated oven for 10-12 minutes, or until golden.
Meanwhile, heat oil in a medium saucepan over a medium heat. Cook garlic, stirring for 30 seconds. Add passata and sugar, simmer for 5 minutes. Remove from heat, stir through the half the basil.
Spoon half the tomato sauce into a large shallow ovenproof baking dish. Add the pieces of chicken, then spoon over the remaining sauce. Top with the torn mozzarella. Return to oven for 10-12 minutes, or until cheese is melted and bubbling. Serve garnished with remaining basil leaves. Serve with steamed greens.