| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Baking potatoes; scrubbed |
| 2 |
ts |
Unsalted butter |
| 3/4 |
lb |
Boneless skinless chicken breast halves; cut into 1 inch pieces |
| 1 |
lg |
Green or red bell pepper; seeded and cut into strips |
| 1 |
sm |
Onion; cut into thin wedges |
| 1 |
ts |
Dried basil leaves; crushed |
| 1 |
c |
Can cream of chicken soup |
| 1/4 |
c |
Water |
INSTRUCTIONS
Prep: 10 min, Cook: 1:00. 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. Saut. 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 saut. 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.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998
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