How to make it

  • Spray a 13x9-inch baking pan with cooking spray. Wash and dry basil; peel garlic cloves.
  • In a food processor or blender, combine the basil, garlic, chicken stock (2 fluid ounces = 1/4 cup), oil, thyme, pepper and salt, and process until pureed.
  • Place the chicken in the baking pan and, using 1/4 cup of the basil mixture, rub both sides of the breasts with it; set aside.
  • Preheat oven to 425°F.
  • Scrub the potatoes and cut into wedges. 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.
  • Meanwhile, wash the tomatoes and cut each into 8 wedges.
  • Arrange the potato and tomato wedges around the chicken breasts and spoon the remaining basil mixture over the vegetables.
  • Halve the olives and sprinkle them over the chicken and vegetables.
  • Bake, uncovered, for 20 minutes, or until the chicken is cooked through and the potatoes are tender.
  • Serve with a tossed green salad and vinaigrette dressing, if desired.

Reviews & Comments 1

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    " It was excellent "
    Rogthedodger ate it and said...
    Packed with flavor and extremely simple to make. I subbed canned whole tomatoes with basil for fresh and subbed dried basil for fresh and made it sans olives. A great rustic dish you can make when in a hurry. Thank you!
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  • boofie 9 years ago
    What a lot of flavor for a nice, quick anytime meal. I am so in love with roasted tomatoes, too. Thanks!
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