Trim excess far from chicken, set aside.
Combine 1 cup water, bouillon granules, basil, peppercorns, and 2 teaspoons lemon juice in a large skillet; stir until well blended.
Add onion and chicken; cook over medium heat until water starts to "quiver", cover, reduce hear to low, and cook 8 minutes.
Drain and cool chicken, discarding peppercorns and onion, cover and refrigerate chicken until chilled.
Combine gelatin and 1/2 cup water in a large saucepan, stir well, and let stand 1 minute.
Add tomato juice, 2 teaspoons lemon juice, onion powder, and white pepper, stirring well.
Bring to a boil, stirring constantly, remove from heat, and stir until gelatin dissolves.
Transfer to a large mixing bowl.
Cover and chill until mixture reaches consistency of unbeaten egg white (about 1 hour).
Cut green beans in half lengthwise, cut again in half crosswise.
Arrange green beans and carrots in a steaming rack; place over boiling water.
Cover and steam 5 minutes or until crisp render.
Drain and chill.
Cut each chicken breast half into uniform slices, and arrange on a salad plate with a slightly raised edge.
Place equal portions of steamed green beans and carrots around chicken slices.
Pour 1/2 cup gelatin mixture over each serving.
Cover and chill until gelatin is set.