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

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

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

• Salt and freshly ground black pepper to taste

• 80ml de azeite de oliva extra-virgem

• 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.