In a large, non-reactive sauce-pot, mash together canned tomatoes with potato masher and bring to boil. Add dried oregano, basil and pepper flakes and stir together until combined. Add sugar and white wine vinegar and stir together until combined. Reduce to simmer and cook uncovered until reduced by half, stirring occasionally.
Meanwhile, dice onion and crush and chop garlic. Coat a large frying pan with olive oil and sweat garlic and onion until translucent. Once translucent, increase heat to med-high and cook until onions just begin to brown. Turn off heat and deglaze with Chardonnay. Add mixture to tomato sauce.
Using an immersion blender, blend sauce until smooth or use a regular blender and blend sauce in batches (Be careful not to over fill the blender and use a towel). Continue simmering the sauce uncovered until desired consistency is reached. Add salt to taste. Cover and reduce heat to low, stirring occasionally.
Begin heating a large pot of water over high heat for the spaghetti.
Add crackers to a 1 Gallon zipper bag and crush with hands or rolling pin. Add a few turns of cracked pepper to crackers and mix well. Move crackers to a plate or pie tin. Add milk to another pie tin. Rinse and DRY! the chicken.
Coat a large frying pan with Peanut or Canola oil and heat to 375. Coat each breast of chicken with milk and crackers and add to frying pan cooking each side for 5-6 min or until done. Remove and let rest when done.
Cook pasta in boiling water, following manufactures directions.
To plate, begin with pasta then sauce then chicken to keep chicken crispy.