| 3 tablespoons butter or margarine, melted |
| 3 cups potatoes, peeled and thinly sliced |
| 1 package (16 ounces) frozen corn |
| 2 teaspoons salt, divided |
| 2 teaspoons basil, divided |
| 1 cup graham cracker crumbs |
| 1/3 cup butter or margarine, melted |
| 4 to 6 boneless, skinless chicken breasts |
Preheat oven to 375 degrees.
Pour 3 tablespoons melted butter in the bottom of a 9x13-inch pan. Combine potatoes and corn in the pan, and then sprinkle with 1 teaspoon salt and 1 teaspoon basil.
In a small bowl, combine cracker crumbs and remaining salt and basil. Transfer mixture to a plate. Dip chicken in 1/3 cup melted butter then roll in crumb mixture, coating completely. Place chicken over vegetables. Cover and bake 60–75 minutes, or until chicken is done and vegetables are tender. Remove from oven, uncover, and bake 10 minutes more to brown chicken. Makes 4–6 servings.