Take 1-2 tbsp of butter or olive oil and fry your chosen vegetables. For hard vegetables like carrots and onions, fry until tender, as they will not cook further in the sauce. For other vegetables cook until they have release a lot of their moisture so your sauce won't be watery.
Coat the chicken breasts
Preheat your oven to 350 °F.
Pound the chicken breasts until they are about 1/2 inch thick.
Combine the crumb coating ingredients.
Pat dry your chicken breasts, then dip into the egg, then dredge through the flour mix.
Fry them up in the butter until both sides are golden brown. You aren't cooking them completely at this time, just giving them a nice crispy coating.
Making the sauce
Start combining everything for the sauce.
When the vegetables are done, add them into the sauce.
Place your sauce in a baking dish that will fit all 4 chicken breasts in one layer. Place the chicken breasts on top of the sauce.
Bake until the chicken reaches a temperature of 155 °F
At this point add on the mozza cheese. Continue to bake until the cheese is golden brown on top, and the chicken reaches 165 °F.
Plate with the sauce and enjoy!
The calculator has added in all of the crumb coating etc, caloric values will be different that states.