Flatten skinless chicken breasts slightly, dust with seasoned flour and brown quickly on both sides in very hot oil. Drain and set aside.
Fry chopped shallots until starting to soften, then add a crushed clove of garlic, a tin of drained canellini beans, halved cherry tomatoes,
a small glass of dry white wine and a Tbs tomato Paste. Season with a little sea salt and freshly ground black pepper, bring to a simmer
and tip into an ovenproof casserole dish. Place the chicken breasts on top of the beans, cover the breasts with slices of mozarella cheese
and bake in a 180°C oven for 25-30 minutes, until the chicken is cooked and the cheese browns. Serve garnished with fresh basil.