Have you already enjoyed these fast chicken dinners? If you have, here is your next one to try! It's a simple pan-fried chicken topped with a bounty of bell peppers and tomatoes that will surely leave everyone at your table satisfied. The tomatoes, bell peppers, and onions are quickly roasted in the oven before being mixed with a thick garlic paste. The chicken is lightly floured for a crisp texture and juicy flavor. For an even shorter cook time, I used chicken strips. Once the chicken is cooked, it's topped with the warm ragout and fried capers, for extra salty goodness. Served with brown rice or a side salad, it makes a great meal. Say goodbye to boring chicken dinners and get this recipe.
1 1/4 lb. ripe plum tomatoes (6 to 8), cored, halved lengthwise, and seeded Serves 4.
1 medium red or orange bell pepper, seeded and cut into 3/4-inch pieces
1 medium yellow bell pepper, seeded and cut into 3/4-inch pieces
1 small yellow onion, cut into medium dice
1/2 cup extra-virgin olive oil
1/2 tsp. cayenne
Kosher salt and freshly ground black pepper
1 medium clove garlic, mashed to a paste with 1/2 tsp. kosher salt
3/4 cup all-purpose flour
1 1/2 lb. boneless, skinless chicken breast halves, sliced into cutlets
2 Tbs. nonpareil (small) capers, rinsed and patted dry
1 1/4 lb. ripe plum tomatoes (6 to 8), cored, halved lengthwise, and seeded