Saute teh onion in the oil until soft. Stir in teh garlic, tomatoes, sugar, pepper and marjoram.

Simmer gently, uncovered, for 15-20 minutes while chicken cooks.

Pound the chicken lightly between wax paper. Season both sides of chicken with thyme, salt and pepper.

Heat oil in heavy skillet. Cook chicken 5-7 minutes, turning once.

When the chicken is almost done, sprinkle the cheese over the tomato sauce to warm slightly.

Serve the chicken with teh sauce, either spooned over the breast or along-side.

Tips: Boning chicken can be easily done with a sharp knife, slipping knife down ribs, freeing meat from bones. Savve bones for a homemade chicken broth. The canned diced or sliced tomatoes cook up into a nice, thick sauce.

Good served with: A parsley salad, crusty rolls, and a dry red wine, if desired.