Heat the oil in a large ovenproof frying pan over medium-high heat. Cook the chicken for 2-3 minutes each side or until just cooked through. Transfer to a plate.
Add the onion and garlic to pan and cook, stirring, for 3-4 minutes or until softened. Add the pasta sauce and 1/3 cup (80ml) water. Bring to the boil. Reduce heat to low and simmer for 5 minutes. Add half the basil and simmer for 2 minutes. Season with salt and pepper. Push the chicken slices into sauce to partially submerge. Remove from the heat.
Preheat grill on medium-high. Combine the breadcrumbs, cheese, lemon rind and remaining basil in a bowl. Sprinkle breadcrumb mixture over chicken in pan. Cook under grill for 3-4 minutes or until breadcrumbs are golden. Serve.
Make coarse breadcrumbs from day-old crusty wholegrain or white bread.