Preheat the oven to 170°C (338°F).

Heat the olive oil in an ovenproof frying pan on medium heat. Add the chicken (seasoned with salt and pepper) and cook for around 3-4 minutes on either side until seared and golden, then set aside on a plate (the chicken doesn't need to be cooked through fully at this stage).

To the same pan, add the sliced onion, season with salt and pepper and cook gently until the onion begins to turn clear, then add in the diced garlic and the thyme. Cook for another few minutes.

Stir in the tomato puree, cook for 1 minute then stir in the drained beans. Pour in the chicken stock and leave to simmer gently for a few minutes.

Nestle the chicken breasts into the pan and place the whole pan into the oven. Roast for around 10 minutes or until the chicken is cooked through (this will vary depending on the size of the breasts).

Once cooked, serve with a dollop of basil pesto.