Chicken and Cannellini Beans

0 Season [wprm-ingredient text="2 pounds boneless, skinless chicken thighs" uid="0"] evenly on both sides with salt and pepper.
1 Put [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="2"] in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
2 Flip the chicken over and add [wprm-ingredient text="½ thinly sliced red onion" uid="3"] and [wprm-ingredient text="2 grated or finely chopped garlic cloves" uid="4"], stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
3 Add [wprm-ingredient text="⅓ cup chicken broth" uid="11"], [wprm-ingredient text="3 cups prepared marinara sauce" uid="5"], [wprm-ingredient text="1 15-ounce can cannellini beans, " uid="6"][wprm-ingredient text="1 tablespoon chopped fresh rosemary or thyme" uid="7"] and ½  teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
4 Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
5 Drizzle [wprm-ingredient text="2 thick slices crusty sourdough bread" uid="9"] with olive oil and cut into ½-inch cubes.
6 Remove the chicken from the heat and stir in [wprm-ingredient text="4 cups torn lacinato kale" uid="8"] until it wilts. Serve in shallow bowls topped with some of the bread and sprinkle with the cheese.