Vegetables: Core peppers. Julienne peppers and onion. Using a heavy-duty frying pan, sauté peppers and onion in olive oil until tender crisp. Move peppers and onion to bowl and place in refrigerator to cool.

Chicken: Cover chicken breasts with plastic wrap and pound lightly until flattened with a meat mallet or with the side of a small plate. Discard plastic wrap. Place chilled pepper and onion strips on centers of flattened chicken breasts. 

Roll up chicken breasts and place seam-side down into a greased baking dish. Season with salt and pepper. Bake at 350 degrees until tender; 35 to 40 minutes.

Rice: While chicken is baking cook 1 cup of rice, 2 tablespoons butter, ¼ cup Parmesan cheese and 2 bouillon cubes in 16 ounces water for 20 minutes; or follow cooking directions on rice package.

Sauce: Pour heavy whipping cream into a small saucepan. Add 2 bouillon cubes and bring to a simmer. Simmer until liquid is thick enough to coat the back of a spoon. Season with salt and pepper to taste.

Assembly: Spoon rice onto 4 plates. Slice chicken and place over rice. Pour cream sauce over chicken and rice. Garnish with chopped parsley.