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1
Preheat the oven to 350 degrees F.
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2
Place the chicken breasts on a baking sheet.
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3
Loosen the skin from the meat with your fingers, leaving one side attached.
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4
Place 4 basil leaves under the skin of each chicken breast.
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5
Pull the skin over as much of the meat as possible so the chicken won't dry out.
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6
With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper.
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7
Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through.
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8
Set aside until cool enough to handle, then remove the meat from the bones.
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9
Cut the chicken in large dice pieces and set aside.
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10
Melt 4 tablespoons of the butter in a large saute pan.
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11
Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
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12
In a separate saute pan, melt the remaining 2 tablespoons of butter.
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13
Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
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14
Add the chicken and the pepper mixture to the potatoes and heat through.
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15
Add the scallions and parsley, toss together and place on a serving platter.
