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

Oven-Baked Chicken and Slow-Roasted Tomatoes on a Baguette
Photo by Maria Robledo

Ingredients

  • 1 small baguette
  • Salt
  • 1 handful fresh baby arugula
  • 5 tablespoons extra-virgin olive oil
  • freshly ground black pepper
  • 4 tablespoons grated Parmesan
  • 1 lemon
  • + 5 more ingredients
    • 2 4-ounce chicken cutlets
    • 1 cup plain low-fat yogurt
    • 1 cup unseasoned bread crumbs
    • 2 pounds vine-ripened tomatoes
    • 1 tablespoon fresh rosemary

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 yogurt...

View full recipe at Epicurious

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