Chicken Breasts Stuffed with Dried Tomatoes and Basil

Preheat oven to 425 degrees F. Chop enough basil to equal 1/4 cup. Reserve remaining basil for garnish. Coarsely chop dried tomatoes. In small bowl, mix chopped basil, dried tomatoes, Parmesan cheese, and 1/2 teaspoon pepper. Carefully push fingers between skin and meat of each chicken breast to form a pocket; place some basil mixture in each pocket. Place chicken-breast halves, skin-side up, in 13" by 9" glass baking dish; brush with oil from dried tomatoes; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake chicken 35 to 40 minutes until juices run clear when chicken is pierced with a knife, basting occasionally with pan drippings. While chicken is baking, with vegetable peeler, remove strip of peel from around center of each potato. In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender; drain. Sprinkle potatoes with 1/2 teaspoon salt; keep warm. Meanwhile, cut off root ends and discard tough outer leaves from broccoli rabe. Rinse and drain well. In 12-inch skillet over high heat, in hot olive or salad oil, cook broccoli rabe and 1/2 teaspoon salt until tender-crisp, 3 to 5 minutes, stirring frequently. To serve, arrange chicken on platter with potatoes and broccoli rabe.