Preheat the oven to 350°F. Butterfly the chicken breasts and pound them with a meat mallet until thin.
Mix the egg and milk and dip the thin chicken breasts in the mixture.
Crumble the corn flakes and mix them with the bread crumbs. Season the breading with salt and pepper. Dredge the wet chicken breasts in the bread crumbs.
Heat some oil in a pan over medium heat and fry the breaded chicken breasts on both sides until golden brown.
While the chicken cools, prepare the tomato sauce. Add the tomatoes, onion, garlic cloves, salt, pepper, and water to a large pot, bring to a boil, and then let simmer for about 10 minutes or until two-thirds of the water has evaporated.
Pour the contents of the pot in a blender, add the cream cheese and basil, and mix until smooth and creamy.
Cut the breaded chicken into strips, place a few of them on the bottom of a casserole dish, and cover with a layer of tomato sauce and cheese. Continue to layer chicken, tomato sauce, and cheese until you reach the top, with the final layer being cheese.
Cook for 20 minutes or until the cheese turns golden brown and begins to bubble.
