Add the chicken breasts over some paper towels and pat dry, then season with salt & pepper on both sides, and then cut each one into pieces that are 1 1/4 inches (4 cm)

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes, add in the pieces of chicken, all in a single layer, and fry for 2 minutes per side, then remove and set aside

Using the same pan with the same heat, add in the slices of baguette and the cloves of garlic, fry the ingredients for 3 to 4 minutes or until lightly golden fried all around, then remove from the pan and set aside

Once again, using the same pan with the same heat, add in the chopped onion and green bell pepper, and mix continuously

After 4 minutes and the vegetables are lightly sautéed, add in the sherry vinegar, paprika, and cumin, quickly mix together, then add in the chopped tomato, and season with salt & pepper, mix continuously for 3 minutes, then turn off the heat

Add the fried slices of baguette and cloves of garlic into a tall plastic cylinder, along with the vegetables in the fry pan and the chicken broth, and using a handheld blender, blend the ingredients until you get a smooth puree (you can also use a food processor or stand-up blender)

Heat the same fry pan with a medium heat and add in the puree, gently mix together

When it comes to a simmer, add the pieces of chicken and their juices back into the pan, all in a single layer, and gently flip each one so they're fully coated in the sauce, and then place a lid on the pan and lower to a low heat, simmer for 5 minutes or until the chicken is fully cooked through (165°F - 74°F)

Transfer into serving dishes and top off with chopped parsley, enjoy!