Preheat the oven to 180°C/350°F/Gas Mark 4.

Bring a large pot of salted water to a boil. Add the basmati rice and cook for 12 minutes, until tender.

Meanwhile, place the chicken breasts between two sheets of baking paper and pound them to an even thickness with a meat mallet or rolling pin.

In a shallow bowl, whisk the egg until frothy. Dip the chicken in the egg, then coat in breadcrumbs.

Place the chicken on a baking sheet lined with parchment paper. Bake for 20 minutes, flip the chicken, and bake for another 15 minutes or until the chicken is golden brown and cooked through.

While the chicken is baking, heat a small saucepan over medium heat. Add the passata, chicken stock, garlic, and mixed herbs. Simmer for 10 minutes, stirring occasionally.

With 5 minutes remaining on the rice timer, add the peas to the pot and stir to combine.

To serve, divide the rice and peas between two plates. Top with the chicken and spoon the herbed tomato sauce over the chicken. Grate the Parmesan cheese over the top and enjoy!