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

• 900g vine-ripened tomatoes, sliced in half vertically, cores and seeds removed

• Sale e pepe nero macinato fresco a piacere

• 80ml olio extravergine di oliva

• 2 (110g) chicken cutlets, pounded thin

• 240ml plain low-fat yoghurt

• 150g 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 rocket

Preheat oven to 93°C. Place the tomatoes, cut side up, on a baking sheet lined with nonstick foil. Season with the salt and pepper, drizzle with 45ml 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 yoghurt in a resealable plastic bag and refrigerate for at least 3 hours. Preheat oven to 218°C. 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 yoghurt, 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.

Avvertenza

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