Heat the oil in a non-stick or heavy saucepan and fry the chicken until golden brown. Remove and keep hot.

Add the onion and peppers to the pan and gently sauté until softened, but not brown. Stir in the garlic.

Add the chicken, passata, wine and oregano. Season well with salt and pepper, bring to the boil, then cover the pan with tight lid.

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.