Basil Chicken with Potatoes

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.