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

See Full Recipe at Epicurious

This recipe appears in the collection Baked Chicken Recipes