Oven-Baked Chicken and Slow-Roasted Tomatoes on a Baguette

Oven-Baked Chicken and Slow-Roasted Tomatoes on a Baguette
Photo by www.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
  • + 4 more ingredients
    • 1 tablespoon fresh rosemary, finely chopped
    • 4 tablespoons grated Parmesan
    • 1 small baguette, cut in half lengthwise
    • 1 handful fresh baby arugula

1. Preheat oven to 200°F. Place the tomatoes, cut side up, on a baking sheet lined with nonstick foil. Season with the salt and pepper, drizzle with 3 tablespoons of the oil, and bake 6 to 8 hours. Remove and let cool. (Or use a handful of sun-dried tomatoes.) Meanwhile, place the chicken and yog...

View full recipe at SpringPad

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