8 baking potatoes, scrubbed
1 tablespoon plus 1 teaspoon unsalted butter
1-1/2 lbs. boneless skinless chicken breast halves, cut into 1 inch pieces
2 large green or red bell peppers, seeded and cut into strips
2 small onions, cut into thin wedges
2 teaspoon dried basil leaves, crushed
2 cups can cream of chicken soup
1/2 cup water
Preheat oven to 400 F. Place potatoes in oven and bake 1 hour, or until tender. Melt butter in a heavy nonstick skillet over medium high heat. Sauti chicken, in batches if necessary, until browned, stirring often. Transfer chicken to platter and set aside. Add pepper, onion and basil to same skillet and sauti 3-4 minutes, stirring often, until vegetables are almost tender. Stir in soup and water. Bring to a boil. Return chicken to skillet. Reduce heat to low. Cover pan and simmer 5 minutes, stirring occasionally or until chicken is cooked throughout. Split potatoes open and spoon chicken mixture over.
Amount Per Serving: calories 382, fat 6.3g, 15% calories from fat, cholesterol 62mg, protein 25.7g, carbohydrates 56.1g, fiber 5.4g, sodium 312mg.