1. Under direct heat, broil peppers whole for about 5 minutes, turning frequently, until blackened and peeling.

2. Remove from broiler; allow to cool slightly and peel skin away from peppers.

3. Remove seeds and cut into 1-inch pieces; set aside.

4. In a suate pan over medium-high heat, melt 1 tbsp butter with 1 tbsp oil.

5. Saute chicken breasts 4-5 miutes on each side or until browned.

6. Sprinkle with salt and pepper to taste; set aside.

7. Reduce heat to medium-low and melt remaining butter and oil in pan.

8. Add garlic and onions; saute gently until onions are transparent.

9. Add parsley, sweet peppers, and chicken breasts to pan.

10. Cover and simmer 5 minutes or until chicken breasts are tender.