Marinade the chicken breasts in the olive oil and verjuice for 1 hr.
Place the breast fillets on a hot grill and cook for 15 minutes until cooked through.
While the chicken is cooking, sauté the garlic in a small amount of olive oil. Add the beans and reserved water and heat through gently. Transfer to a food processor and process with the remaining olive oil, and lime juice until smooth.
Halve the tomatoes and grill the tomatoes with the chicken in the last 5 minutes.
Lay the bean puree onto each plate, drizzle a teaspoon of olive tapenade through each and serve the chicken and tomatoes on top.
Serve with steamed asparagus.
Note: Otherwise known as lima beans. Butter beans are large, white, kidney-shaped beans with a creamy "buttery " texture. Imported canned butter beans are labeled Fagioli Bianchi.