Sweet & Sour Garlic Chicken

6-8 chicken breasts
1 1/2 c. corn starch
2 eggs, beaten
1 (14 oz) can petite diced tomatoes, drained - reserve juice
1 c. sugar
1/2 c. vinegar
1/2 c. water (or use the juice from the can of diced tomatoes)
1/4 c. ketchup
1 TBS. soy sauce
1 clove garlic, minced finely
1/2 tsp. garlic salt

Dredge chicken in corn starch, then beaten eggs.  Pan fry until brown on both sides - season with salt & pepper.  Place in glass baking dish, top with drained tomatoes.  In sauce pan, mix all remaining ingredients and let simmer on medium-low heat for 5 minutes.  Pour sauce over chicken.  Bake covered for 45 minutes.  Remove cover and bake an additional 15 minutes.  Serve over rice.