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

Ingredients

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

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