Preheat the oven to 200°C / 390°F and lightly oil the baking dish.

Place the chicken breast between sheets of paper and pound it to an even thickness.

Whisk the egg with salt, black pepper, chili pepper, and pesto in a shallow bowl.

Pour the breadcrumbs into a second shallow bowl and coat each chicken breast in the egg mixture.

Press the coated chicken into the breadcrumbs until fully covered.

Arrange the breaded chicken in the baking dish and drizzle with 2 tablespoons olive oil.

Bake the chicken for 20 minutes until golden brown.

Finely chop 2 garlic cloves and the shallot, then dice the tomatoes.

Cook the chopped garlic and shallot in 1 tablespoon olive oil over medium heat until softened.

Add the tomatoes, salt, and black pepper, then simmer until the tomatoes break down.

Stir in the tomato paste and simmer the tomato sauce for 5 minutes.

Bring a saucepan of water to a boil and add lemon slices with 3 whole garlic cloves.

Boil the green beans in the lemon-garlic water until tender-crisp, about 5 minutes.

Drain the beans and remove the whole garlic cloves from the cooking water.

Mash the cooked garlic with lemon juice, 1 tablespoon olive oil, salt, and black pepper.

Toss the green beans with the lemon-garlic dressing.

Spread the tomato sauce over the baked chicken and place basil leaves on top.

Slice or tear the mozzarella and cover each chicken breast with it.

Return the chicken to the oven for 10 minutes until the mozzarella is melted.

Cook the basmati rice according to package instructions and serve it beside the chicken and green beans.