Butterfly the chicken breast by slicing down the centre without cutting fully through. In three bowls, firstly coat the chicken in flour, then beaten egg, then in panko breadcrumbs mixed with salt. Set aside.

Heat three tablespoons of olive oil in a large pan over a medium heat and sweat the onions for 7-8 minutes. Once softened, add the garlic, courgette, tomatoes, and red pepper. Cook for 8–10 minutes on medium heat, adding a little extra olive oil, if needed. Let it cook slowly so the vegetables soften and start to break down, stirring occasionally.

While the vegetables cook, shallow-fry the breaded chicken in a large frying pan in oil for about 6 minutes on each side, or until golden and cooked through.

Stir the tomato paste into the veg mix and cook for 2 minutes to deepen the flavour. Add the white beans along with their liquid and stir to combine. Let everything warm through, roughly 3 minutes.

Serve the beans on plates and top with the chicken. Finish with a grating of parmesan and a wedge of lemon.