Bring a pot of water to the boil. Score an 'X' on the bottom of each tomato. Carefully place tomatoes into the boiling water, turn off the heat and let sit for about 1-2 minutes. Remove the tomatoes with a slotted spoon and peel the skin off. Chop tomatoes and set aside.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken until golden brown, about 2-3 minutes each side, adding more oil to pan as needed. Transfer chicken to platter.
In same skillet, add onion, garlic and parsley and saute until onion is soft, scraping up any brown bits, about 5 minutes.
Add green peppers, tomatoes and wine and stir to combine. Season with salt and pepper.
Lay chicken breasts on top of mixture. Cover and simmer over mediun-low heat for 30 minutes. Uncover and cook until chicken is tender and sauce is reduced, about 15 minutes.