Clean the vegetables for the sauce. Pull the strings from the celery, cut into pieces approx. 1 cm wide, clean the carrots and also roughly dice.
Heat the olive oil in a large pan, let the vegetables and herbs sauté a little. Then deglaze with white wine. Then add the tomatoes with the juice, chop the whole tomatoes a little beforehand. Add a good pinch of cinnamon, 1/2 teaspoon salt, a little pepper and one to two teaspoons of sugar. Let the sauce simmer gently over a low flame with the lid closed. The longer the better, but at least 45 minutes.
Then puree the sauce with the magic wand and then boil down to the desired consistency without a lid, then season again to taste.
Halve the chicken breasts flat to make two roughly equal slices. Cover each of the slices with a slice of bacon on the cut side and place with the bacon facing down in a hot pan with a little oil, season the top with a little salt and pepper. Fry over high heat until the bacon is lightly brown. Then carefully turn over and the second side
fry until it gets some color, not too long or the meat will be too dry.
Pour the finished tomato sauce into an ovenproof dish, place the fried fillets in it (bacon on top) and cover each with two large slices of tomato and a little basil. Sprinkle generously with grated cheese and bake in the preheated oven, if possible with the grill, until the cheese begins to brown.
In the meantime, cook the pasta (preferably fresh ribbon pasta from the cooling shelf).
Sprinkle them with the tomato sauce, parmesan and fresh basil.