Herbed Chicken with Red Potatoes

Ingredients:

2 ounces basil leaves

3 garlic cloves

2 ounces chicken broth

2 teaspoons EVOO

1/2 teaspoon thyme

1/2 teaspoon black pepper

1/2 teaspoon salt

1 pound chicken breast

1 pound red potatoes

3 tomatoes, medium

8 olives, black

Directions:

Spray a 13x9-inch baking pan with cooking spray. Wash and dry basil, peel garlic cloves.

In food processor or blender, combine the basil, garlic, chicken stock, oil, thyme, peper 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 it aside.

Preheat oven to 425.

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 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 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.

I served this dish with a green salad. I thought the olives were a strange ingredient, but it was still yummy.