In a bowl, mix Basil, oregano, salt and pepper. Chicken fillet wash, dry and fight off (or just cut one fillet lengthwise into two thin). With a mixture of seasonings to sprinkle chicken Breasts on both sides.

Onion and garlic finely chop. In a large skillet, nonstick, heat half the olive oil over medium heat. Fry the chicken on both sides, about 4 minutes. Remove the chicken to a plate.

In a pan, pour the remaining oil and fry the onion with garlic. Add the tomatoes, breaking them with a spoon. If you use capers or olives, add them too. Put into the sauce the cinnamon and sugar, pour in the vinegar. The amount of sugar adjust to taste, depending on tomatoes. Put the browned fillets to the sauce and bring it to a boil. Simmer on low heat under a lid until the chicken is cooked (about 5 to 10 minutes).

Serve hot, optionally sprinkled with herbs. Bon appetit!