For the Chicken
Flatten chicken breasts to 1/4 inch thickness.
In a shallow bowl, combine bread crumbs, Parmesan cheese, and pepper. Dredge chicken breast in flour and then dip in egg whites. Dredge in bread crumb mixture. Repeat with remaining chicken breasts.
Heat oil in large nonstick skillet over medium high heat. Add chicken and cook 5 minutes per side or until done.
For the Tomato Sauce
In a medium saucepan, heat olive oil over medium high heat. Add onion and garlic, saute 5 minutes. Stir in vinegar, brown sugar, dried basil, tomato paste, black pepper and tomatoes. Bring to a boil. Reduce heat and cook until thickened (15 minutes). Stir in parsley.
Place pasta in a medium baking dish. Top with 2 cups of tomato sauce. Place chicken breasts on top of sauce. Place remaining cup of sauce on top of chicken breasts. Sprinkle mozzarella cheese over chicken breasts. Place baking dish under broiler. Broil until cheese melts (3 minutes).