Baguettes topped with Poke Chicken
Wash the tomatoes, place on a baking tray lined with baking paper and cook in a preheated oven at 120 °C (convection oven: 100 °C) for approx. 90 minutes so that they start to dry out.
Dab the chicken breast fillet dry, season with salt and pepper and fry on both sides in vegetable oil. Cut the chicken into bite-sized pieces and mix with the Kikkoman Poke Sauce.
Slice the baguettes in half and briefly fry the cut surfaces in hot olive oil. Wash and trim the rocket. Top the baguettes with the rocket, poke chicken and oven-dried tomatoes. Garnish with Parmesan shavings, if desired, and serve.