Bell Pepper Chicken Rolls

Grill and peel the Yellow Bell Pepper (1), and Red Bell Pepper (1).

Season each Chicken Breast (1) with Salt (to taste) and Ground Black Pepper (to taste).

On each slice of chicken place a slice of red and a slice of yellow bell peppers, some Capers (1 Tbsp) and Italian Flat-Leaf Parsley (to taste).

Roll it up and seal it with 2 tooth sticks.

In a skillet heat up the Extra-Virgin Olive Oil (2 Tbsp), add the chicken rolls, season with Salt (to taste) and Ground Black Pepper (to taste), and cook on medium-high until the meat has got a nice golden-brown color. Pour in the Dry White Wine (1/2 cup) and scratch the bottom of the pan.

Add the remaining bell peppers, more Salt (to taste), Ground Black Pepper (to taste), and capers and cook on low for 15-20 minutes or until liquid has absorbed and you are left with a creamy sauce.

Turn off the heat, add some fresh parsley and serve!