Oven-Baked Chicken and Slow-Roasted Tomatoes on a Baguette Recipe | Epicurious.com
INGREDIENTS
•
2 pounds vine-ripened tomatoes, sliced in half vertically, cores and seeds removed
•
Salt and freshly ground black pepper to taste
•
5 tablespoons extra-virgin olive oil
•
2 (4-ounce) chicken cutlets, pounded thin
•
1 cup plain low-fat yogurt
•
1 cup unseasoned bread crumbs
•
Zest of 1 lemon, grated
•
1 tablespoon fresh rosemary, finely chopped
•
4 tablespoons grated Parmesan
•
1 small baguette, cut in half lengthwise
•
1 handful fresh baby arugula
ADVERTISEMENT