Heat the oven to 210°C/410°F.
Wash the peppers and the tomatoes. Make a cross-like cut on both ends of the tomatoes. Peel the onions.
Put some oil on a tray and spread with a kutchen paper. Put the vegetables in it and into the oven until the onions are soft (but they don't break) (Takes about 1h30min.) Let them cool down.
(Author's Note: the peppers will get burnt on the outside. It's ok, they are supposed to)
Season the breast, heat some oil on a flattop grill snd cook them, slowly.
Peel the tomatoes and the peppers. Put them in a large pot. Cut the onions and them. Blend them with a stick blender and season.
Peel and crush the garlic in a small pan with 4-5 tablespoon of olive oil until slightly golden. Add the garlic to the mix and blend again. Reserve oil.
Re-heat the garlic oil in a cassole* and then add the vegetable sauce, the lemon juice, the tomato sauce and the chili sauce.
Let it reduce a bit and add the chicken breasts and the parsely. (Stir the parsely in just before serving)
NEVER heat a cassole up with nothing inside. It can crack.
