This recipe is adapted from Fine Cooking magazine, one of my favorite sources.
Ingredients:
1 1/2 pounds tomatoes (6 to 8), cored, halved lengthwise and seeded 2 bell peppers, seeded and cut into 3/4-inch pieces Cuban and/or jalapeno peppers, as desired and if you wish 1 small yellow onion, cut into medium dice 1/2 cup olive oil 1/2 teaspoon cayenne Salt and pepper 1 medium clove garlic, mashed to a paste with 1/2 tsp. kosher salt 3/4 cup all-purpose flour 1 1/2 pounds boneless, skinless chicken breast halves, sliced into cutlets 2 tablespoons small capers, rinsed and patted dry
Preparation:
Position a rack 6 inches from the broiler element and heat the broiler on high.
Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side and the peppers and onion on the other side. Drizzle everything with 3 tablespoons of olive oil and sprinkle with cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper. Toss the peppers and onions. Broil until the tomatoes are collapsed, about 7 minutes. Flip the tomatoes, toss the peppers and onions, and broil until the tomato skins have large black spots and the peppers and onions are tender, about 5 minutes more.
Use tongs to pull the skins off the tomatoes. With a slotted spoon, transfer the tomatoes to a cutting board. Put the peppers and onions in a large bowl; add the garlic paste. Chop the tomatoes and add to the bowl with the other vegetables. Mix well, season to taste with salt and pepper, and keep warm.
Heat 1/4 cup olive oil in a 12-inch nonstick skillet over medium-high heat. Put the flour in a shallow pan. Season the chicken with 1-1/2 teaspoons salt and 1/2 teaspooon pepper; dredge in the flour. Working in 2 batches, cook the chicken, flipping once, until just cooked through, 2 to 3 minutes per side. Transfer the chicken to serving plates. Wipe out the pan. Heat the remaining 1 Tbs. olive oil and fry the capers over medium-high heat until they pop open and become crisp, about 2 minutes. Sprinkle them over the chicken. Serve with the ragout.