Pierce potatoes with tines of fork; micro-bake on HIGH 6 minutes. Let cool 2 minutes; cut into 1/2-inch chunks.

Spray a 12-inch nonstick skillet with vegetable cooking spray; heat oil in skillet over medium-high heat. Place potatoes in skillet cut sides down; cook, turning occasionally, about 6 minutes, until cooked through and golden brown.

Mix in onions, 1 tablespoon each of the lemon juice and peel, and the basil; cook and toss 2 minutes. Season with salt and pepper. Remove from skillet; keep warm.

Spray skillet once again with vegetable cooking spray; heat skillet over medium heat and add chicken. Cook about 10 minutes until chicken juices run clear, turning once. Raise heat to medium-high; deglaze skillet with broth, scraping up any bits left on bottom of pan; stir in parsley and the remaining 2 tablespoons juice and 1 tablespoon peel.

Season with salt and pepper. Return potatoes to skillet; toss to heat through.

Recipe Courtesy of The Idaho Potato Commission.