Preheat the oven to Gas 6, 200°C. Make a deep cut in each of the chicken breasts to form a pocket, and fill these pockets with sundried tomatoes, basil and mozzarella. Place each chicken breast on a square of lightly greased kitchen foil.
Squash the unpeeled garlic cloves with a knife handle and add 2 to each foil square with a dash of white wine and a pinch of freshly ground black pepper.
Draw in the foil from the corners and fold over to seal. Bake in the oven for 25-30 minutes, until the chicken is cooked through, with no pink showing.
De-seed the peppers and cut these, and the rest of the vegetables, into evenly sized pieces. Toss with olive oil and place on a non-stick baking tray. Cook in the oven along with the chicken.
Before serving, squeeze the garlic from its skin and stir into the roast vegetables. Serve these with the chicken.
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