Combine oil, garlic, lemon rind and juice in a shallow bowl. Split each chicken breast into four thin schnitzels. Add chicken to lemon mixture and turn to coat. Cover and refrigerate for 15 minutes to marinate.
Cook lasagne in a large pan of boiling, salted water according to packet directions. Drain and place flat on a piece of baking paper.
Heat a non-stick frying pan on medium. Cook chicken for 3 minutes each side, until brown. Add broccoli and 1/2 cup water and cook for 3 minutes, until just tender. Add tomatoes, season to taste and cook for another minute.
Preheat an oven grill on high. Place a piece of lasagne on each of four serving plates. Top with a piece of chicken and a little broccoli mixture. Repeat layers once more, finishing with a piece of lasagne. Top with bocconcini and grill for 2 minutes, until cheese is soft and bubbling. Serve topped with basil leaves.