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


Ingredients in this Recipe

  • 1 cup plain low fat yogurt
  • 1 cup unseasoned bread crumbs
  • 1 handful fresh baby arugula
  • 1 small baguette, cut in half lengthwise
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 (4 ounce) chicken cutlets, pounded thin
  • 2 pounds vine ripened tomatoes, sliced in half vertically, cores and seeds removed
  • 4 tablespoons grated Parmesan
  • 5 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • Zest of 1 lemon, grated

Recipe Preparation

See Full Recipe at Epicurious

More About this Recipe

This recipe appears in the collection Baked Chicken Recipes


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