Grill and peel the Yellow Bell Pepper (1), and Red Bell Pepper (1).
Season each Chicken Breast (1) with Salt and Pepper (to taste).
On each slice of chicken place a slice of red and a slice of yellow bell peppers, some Capers (1 tablespoon) 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 tablespoon), add the chicken rolls, season with Salt and 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 and Pepper (to taste), capers and cook on low for 15-20 min or until liquid has absorbed and you are left with a creamy sauce.
Turn off the heat, add some fresh parsley and serve!