Fry the chicken in the oil in a non-stick or heavy pan until golden brown. Remove and keep hot.
Add the onion and peppers to the pan and gently saute until softened, but not brown. Stir in the
Add the chicken, passata, wine and oregano. Season well, bring to the boil then cover the pan
Lower the heat and simmer gently, stirring occasionally for 30-35 minutes or until the chicken
is tender and the juices run clear, not pink, when pierced with the point of a knife.
Stir in the cannellini beans and simmer for a further 5 minutes until heated through. Sprinkle
with the breadcrumbs and cook under a hot grill until golden brown.