- KitchenAid Stand Mixer (for mixing ingredients and batter if applicable)
- Oxford Oven - A versatile convection oven that allows for precise temperature control ideal for baking chicken evenly.
- Ruhlman's Twelve Steps to Better Cooking by Jeffrey Steingarten (book)
- Oxo Good Grips 14-Inch Nonstick Fry Pan (for any frying or preparation that might be needed during the recipe process).
- Anova Precision Cooker - For slow cooking, this could offer an alternative method to roast tomatoes.
- KitchenAid 5-Qt. Stainless Steel Stand Mixer (optional, but handy for mixing ingredients like doughs and batters).
- Instant-Read Digital Food Thermometer - To ensure your chicken reaches the safe internal temperature.
- Oxo Cooling Rack (for allowing air circulation around roasted tomatoes or any other ingredients that require cooling down quickly).
- Le Creuset Cast Iron Dutch Oven (while not necessary, it could be used for a traditional slow-roasting approach).
- Oxo 9-Inch Nonstick Skillet - For pan-searing or sautéing tasks within the recipe process.
- Cuisinart KitchenAid Mixer (an alternative to KitchenAid Stand Mixer, if a different model fits your preference).
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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