This recipe comes from “ Homestyle Family Favorites Annual Recipes 2008 .” Hope you still have some basil in your garden.
Ingredients:
1 1/2 cups firmly packed basil leaves 1/4 cup chicken broth 2 cloves garlic, peeled 2 teaspoons olive oil 1/2 teaspoon dried thyme 1/2 teaspoon ground black pepper 1/2 teaspoon salt 4 bone-in, skinless chicken breast halves (2 pounds) 1 pound small potatoes, cut into wedges 1 pound green beans, trimmed and cut into 2-inch pieces 3 tomatoes, cut into wedges 8 green or black olives, pitted and halved
Preparation:
In a food processor, combine the basil, broth, garlic, oil, thyme, pepper, and salt, and process until pureed. Place the chicken in the prepared pan and use 1/4 cup of the basil mixture to rub both sides of each breast. Set aside.
Place the potatoes in a medium saucepan and cover with cold water. Cover the pan and bring to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes. Drain the potatoes, leaving the cooking water. Add green beans and simmer until tender, about 10 minutes.
Arrange the potatoes and tomatoes around the chicken and spoon the remaining basil mixture over the vegetables. Sprinkle the olives over the chicken and vegetables.
Bake for 25 minutes, or until the chicken is no longer pink in the center and the juices run clear and the potatoes are softened.