4 potatoes
1 tbsp. olive oil
4 green onions, sliced
3 tbsp. lemon juice, divided
2 tbsp. grated lemon peel, divided
2 tsp. dried sweet basil
salt
1/4 c. chopped parsley
ground pepper
vegetable cooking spray
4 skinless, boneless chicken breasts
1/4 c. chicken broth, defatted

Pierce potatoes with fork and microwave on High 6 minutes. Let stand 2 minutes; cut into 1/2-inch chunks and set aside. Spray a large nonstick skillet with vegetable cooking spray. Add oil and place over medium-high heat until hot. Place potatoes in skillet, cut sides down. Cook 6 minutes or until cooked through and golden brown, turning occasionally. Stir in onions, 1 tablespoon lemon peel and basil. Cook 2 minutes, stirring often. Season with salt and pepper to taste. Remove from skillet and keep warm. Spray skillet again with vegetable cooking spray. Heat over medium heat. Add chicken; cook about 10 minutes or until chicken is cooked through and juices run clear, turning once. Increase heat to medium-high. Stir in broth, scraping up any bits on bottom of pan. Stir in parsley and remaining 2 tablespoons lemon juice and 1 tablespoon lemon peel. Season with salt and pepper to taste. Return potatoes to skillet; toss to heat through. Serve with buttered French bread, sliced steamed vegetables and deep dish peaches-n-cream pie.