Using a meat mallet pound chicken breast until flat.

Add a small amount of oil and garlic to a fry pan and brown chicken on both sides.

Pour in white wine or liquid chicken stock until chicken is just covered.

Simmer until chicken is cooked turning as required.

Spoon pan juices over each piece of chicken and top with grated mozzarella.

Place lid on fry pan until cheese melts.

In a separate saucepan add diced tomatoes, 2 chicken stock cubes, sugar and sweet chilli sauce to taste.

Simmer for 5 minutes.

Serve sauce over chicken.