Name: Oven-Baked Chicken and Slow-Roasted Tomatoes on a Baguette
Yield: Makes 2 sandwiches
Ingredients: 2 pounds vine-ripened tomatoes, sliced in half vertically, cores and seeds removed; Salt and freshly ground black pepper to taste; 5 tablespoons extra-virgin olive oil; 2 (4-ounce) chicken cutlets, pounded thin; 1 cup plain low-fat yogurt; 1 cup unseasoned bread crumbs; Zest of 1 lemon, grated; 1 tablespoon fresh rosemary, finely chopped; 4 tablespoons grated Parmesan; 1 small baguette, cut in half lengthwise; 1 handful fresh baby arugula

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Oven-Baked Chicken and Slow-Roasted Tomatoes on a BaguetteMaria Robledo

Suggestions for the kids

Use crushed honey-mustard pretzels for the bread crumbs, leave out the arugula and tomatoes, and serve on a roll instead of the baguette.

Recipe notes

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