Cut the chicken breast in half and season with salt and pepper.

Slice the chorizo.  Slice the onion and chop the spinach.  Set aside.

In a large frying pan on high heat, add olive oil and sauté the chicken skin side down first, until nice and brown.   Remove from pan and set aside in warm place. The chicken should still be pinkish inside.

To the same pan on medium heat, sauté the sliced chorizo pieces on each side then push to one side of the pan. On the other side, add the sliced red onion, thyme, oregano and minced garlic, mix and leave to sweat.  Add the chicken stock and tomato puree.  Season with salt and pepper. Leave to reduce a couple minutes or so.

Meanwhile. Mix the breadcrumbs and very finely grated Parmesan cheese with a little olive oil.

Return the chicken pieces to the pan, keeping the crispy skin side up. Leave to reheat and finish cooking in the sauce a few minutes.  Add the drained and rinsed cannellini beans long with the chopped spinach, mix well. Place contents in an oven proof dish keeping the chicken skin side up on top. Sprinkle with the breadcrumbs mixture and place under grill (Broiler) until golden brown.