8 chicken breasts, skinned
1 tsp olive oil
1 medium onion, sliced thinly
2 red peppers, seeded and sliced
1 garlic clove, crushed
1 1/4 cups passata
2/3 cup dry white wine or chicken broth
1 tsp dried oregano
4 oz can cannelini beans, drained
3 tbsp breadcrumbs
Salt and pepper to taste
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 garlic.
Add the chicken, passata, wine and oregano. Season well, bring to the boil
then cover the pan tightly.
Lower the heat and simmer gently, stirring occasionally for 35 minutes or
until the chicken is tender and the juice run clear, not pink, when pierced
with the point of a knife.
Stir in the cannelini beans and simmer for a further 5 minutes until heated
Sprinkle with the breadcrumbs and cook under a hot grill until golden brown.
Nutrient Analysis per serving
Calories 248 kcal
Fat 2 g
Cholesterol 73 mg
Fiber 4 g
Tomato puree, tomato sauce or canned
tomatoes can be used as a substitution.