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

Name: Oven-Baked Chicken and Slow-Roasted Tomatoes on a Baguette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 handful fresh baby arugula; 1 small baguette, cut in half lengthwise; 237 milliliters unseasoned bread crumbs; 227 grams chicken cutlets, pounded thin; 1 Tbsp fresh rosemary, finely chopped; 1 Zest of lemon, grated; 237 milliliters plain low-fat yogurt; 5 Tbsps extra-virgin olive oil; 4 Tbsps grated Parmesan; 2 servings Salt and freshly ground black pepper to taste; 907 grams vine-ripened tomatoes, sliced in half vertically, cores and seeds removed

You can never have too many main course recipes, so give Oven-Baked Chicken and Slow-Roasted Tomatoes on a Baguette a try. This recipe makes 2 servings with 1194 calories, 57g of protein, and 51g of fat each. This recipe covers 59% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan, baguette, vine-ripened tomatoes, and a few other things to make it today. To use up the bread crumbs you could follow this main course with the Chocolate Banana Bread as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 200°F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Tomato

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

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.

Ingredients you will need

Sun Dried Tomatoes