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

Ingredients

• 2 pounds vine-ripened tomatoes, sliced in half vertically, cores and seeds removed
• Salt
• freshly ground black pepper
• 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