Heat 1/4 cup of Tantillo California Extra Virgin Olive Oil in a large skillet over medium heat.
Add garlic and sauté for a few minutes. Sprinkle in red pepper flakes and sauté for another minute.
Pour in diced tomatoes, Tantillo Marinara and add basil. Simmer for about 20 minutes, stirring occasionally.
In a small bowl, whisk eggs with a fork. Place breadcrumbs in a separate bowl. Stir garlic powder, salt and pepper into the breadcrumbs.
Dip chicken into whisked eggs, then press into breadcrumbs until completely coated. Heat remaining 1/4 cup of extra virgin olive oil in a large skillet over medium heat.
Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color. Remove chicken and cut into slices. Place cooked chicken slices into the sauce and simmer for about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook Fusilloni until it becomes al dente, about 7-8 minutes.
Drain. Stir the cooked pasta into sauce and simmer for a few more minutes to soak up the flavor. Garnish and serve.