Gardening Advisors

I have very limited ingredients and intend to bake in the oven. Would like to used to cut tomatoes and for it to be moist when baking..any ideas? Something quick and easy. I run out of ideas for any healthy toppings or sauce to put on chicken breasts. Thanks!
I don't have many ingredients available to me or to get.

CHICKEN BREASTS , BASIL, PARSLEY, AND TOMATOES
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* 1 tablespoon dried parsley, divided
* 1 tablespoon dried basil, divided
* 4 skinless, boneless chicken breast halves
* 4 cloves garlic, thinly sliced
* 1/2 teaspoon salt
* 1/2 teaspoon crushed red pepper flakes
* 2 tomatoes, sliced
*
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking
dish with cooking spray.

2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom
of the baking dish. Arrange chicken breast halves in the dish, and sprinkle
evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons
parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the
chicken. Top with tomato slices.

3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue
baking 15 minutes, or until chicken juices run clear.

Dust the chicken with a mixture of flour, garlic powder, salt and pepper. Brown on all sides in a heavy frying pan, then place in a baking pan. Top with the cut tomatoes and any Italian style spices you have handy. These might include oregano, thyme, marjoram, basil, etc.

Bake uncovered in a 400 degree oven for 15 minutes. Top with cheese, preferably parmesan. Return to oven for 5 minutes.

Serve with a green salad and cooked pasta. If you take a few minutes to pound the chicken into cutlets, this recipe is even better, but the cooking time should be shortened by about 5 minutes.

If they are skinless breasts they will cook very fast in the oven so you might first marinate them in olive oil and sherry or if you don't have the sherry just olive oil with some herbs and spices, I use coriander powder and seasoned salt and pepper, or sometimes oregano and lemon pepper, or curry powder and after they marinate for at least half an hour you can put them in the oven at no higher than 350 with the tomatoes on top with the juices of the marinate and if you have a cover they will stay moister as the juice creates a little steam. And you can pour that juice over if it hasn't cooked off and that would be your sauce but there would be much less chance of drying out if you did it on top the stove and the covering would work the same way steaming them a little if they are covered and browned first. My general rule is for the oven larger things like roasts and whole chickens and for the top the stove fillets and smaller pieces but there are exceptions like stuffed pork chops or chateauxbriand.

fist collect ingredients than start cooking and i thing then you available to put on my chicken breasts.

maybe some heavy cream and spices...and cover the chicken when you bake it, that'll keep the moisture ;)