Melt 1/4 cup butter in 13x9x2 baking dish. Add potatoes and corn. Sprinkle with 1 teaspoon salt and basil and 1/4 teaspoon nutmeg. Set aside. In a 9-inch pie pan combine graham cracker crumbs,1 teaspoon each salt and basil, mix well. Dip chicken in 1/3 cup melted butter and then into crumb mixture to coat; place skin side up on top of vegetable mixture. Cover tightly with foil, bake near center of oven at 375 degrees for 70 to 75 minutes or until chicken and vegetables are fork tender. Remove foil and bake 10 minutes more if additional browning is desired. *I use boneless skinless breast cut into strips for this recipe and it works well.