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

Description

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