Ingredients
1/4 cup butter
3 cups sliced potatoes
2 (15.25 ounce) cans sweet corn
1 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon ground nutmeg
3/4 cup graham cracker crumbs
1 teaspoon salt
1 teaspoon dried basil
1/3 cup butter, melted
1/4 teaspoon ground nutmeg
4 skinless, boneless chicken breast halves
Directions
Preheat oven to 375 degrees F (190 degrees C).
Melt 1/4 cup butter or margarine in a 9×13 inch glass baking dish. Add the potatoes and corn. Sprinkle with 1 teaspoon each salt and basil and 1/4 teaspoon nutmeg. Set aside.
In a shallow dish or bowl, combine crackers, 1 teaspoon each salt and basil, and 1/4 teaspoon nutmeg. Mix well. Place 1/3 cup melted butter or margarine in another shallow dish or bowl. Dip chicken pieces into melted butter or margarine, then into crumb mixture to coat. Place coated chicken breasts on top of vegetable mixture in baking dish. Cover dish tightly and bake in the preheated oven for 70 to 75 minutes or until chicken is cooked through and juices run clear.