1/2 cup olive oil
5 skinless, boneless chicken breast halves
1 onion, diced
1 cup chopped garlic
1 teaspoon dried sage
1 teaspoon dried basil
3 tablespoons olive oil
2 (4 ounce) cans cream-style corn
2 (14.5 ounce) cans chicken broth
2 tablespoons honey
Pour olive oil into an ovenproof dish, and place chicken into dish. Season with salt and pepper, and place in oven. Cover, and bake on high for 30 minutes. In a medium bowl, beat cream-style corn, chicken broth and honey together until well blended.