Oven-Baked Chicken and Slow-Roasted Tomatoes on a Baguette
A gourmet sandwich featuring tender breaded chicken cutlets and sweet slow-roasted tomatoes served on a crusty baguette with peppery arugula. The chicken is marinated in yogurt for extra tenderness and coated in a flavorful mixture of breadcrumbs, lemon zest, rosemary, and Parmesan.
Ingredients
- •2 pounds vine-ripened tomatoes, sliced in half vertically, cores and seeds removed
- •1 to taste Salt and freshly ground black pepper
- •5 tablespoons extra-virgin olive oil
- •2 pieces chicken cutlets, pounded thin
- •1 cup plain low-fat yogurt
- •1 cup unseasoned bread crumbs
- •1 whole lemon zest
- •1 tablespoon fresh rosemary, finely chopped
- •4 tablespoons grated Parmesan
- •1 whole small baguette
- •1 handful fresh baby arugula
Cooking Instructions
- 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 yogurt in a resealable plastic bag and refrigerate for at least 3 hours. Preheat oven to 425°F. In a shallow pan, combine the bread crumbs, zest, rosemary, Parmesan, the remaining oil, and more salt and pepper. Remove the cutlets, shaking off any excess yogurt, and press them firmly into the bread-crumb mixture. Transfer to a pan lined with nonstick foil and bake until browned and firm, 15 to 20 minutes. Remove and let cool, then assemble as shown.
480 min
