OVEN-BAKED CHICKEN AND SLOW-ROASTED TOMATOES ON A BAGUETTE
Provided by Victoria Granof
Yield Makes 2 sandwiches
Number Of Ingredients 11
Steps:
- 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.
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Caroline J
[email protected]I've made this recipe several times and it always turns out perfect.
Samsunggill Gillgeesab
[email protected]This is my go-to recipe for when I want to impress my friends.
Aruliane Brits
[email protected]I made this recipe for a dinner party and my guests raved about it.
waqaskhan
[email protected]This recipe is so easy to follow and the results are always delicious.
Bd Mamun
[email protected]I've tried this recipe several times and I can never get the chicken to cook through without overcooking the tomatoes.
ITSJUSTIVY
[email protected]I followed the recipe exactly and the chicken was dry and the tomatoes were bland.
Shafique lrshad
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
Gaming sajan
[email protected]I made this recipe last night and it was a hit! My family loved it.
A Needlecord
[email protected]This recipe was amazing! The chicken was so moist and flavorful, and the tomatoes were roasted to perfection. I will definitely be making this again.