Shelly's Recipe

BAKED POTATOES WITH PEPPER CHICKEN TOPPING

Category: Potatoes

4 baking potatoes, cleaned
2 tsp unsalted butter
3/4 lb boneless, skinless chicken breasts, cut into 1 inch pieces
1 green or red bell pepper, seeded and cut into strips
1 small onion, cut into thin wedges
1 tsp dried basil leaves, crushed
1 cup cream of chicken soup
1/4 cup water

Preheat oven to 400 and bake potatoes for 1 hour or until tender. While potatoes are baking, melt butter in a skillet and saute chicken, in batches if necessary, until browned, stirring often. Transfer to a platter and set aside.

Add vegetables and basil to skillet and saute for 3-4 minutes or until almost tender. Stir in soup and water. Bring to a boil. Return chicken to skillet and reduce heat to low. Cover pan and simmer 5 minutes, stirring occasionally or until chicken is cooked throughout.

Split potatoes and spoon chicken mixture on top.