Chicken Parm

1 (8-ounce) ball fresh buffalo mozzarella, water drained

1 cup dried bread crumbs

1 medium onion, chopped

1 pound spaghetti pasta, cooked al dente

1 tablespoon water

1/2 bunch fresh basil leaves

1/2 cup all-purpose flour

1/2 cup kalamata olives, pitted

1/4 cup extra-virgin olive oil, plus 3 tablespoons

2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed

2 bay leaves

2 garlic cloves, minced

2 large eggs, lightly beaten

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

Freshly grated Parmesan

Kosher salt and freshly ground black pepper

Pinch sugar