Recipe - Pepper Chicken

4 Baking potatoes; scrubbed
2 teaspoon Unsalted butter
Three fourths pound Boneless skinless chicken
breast halves; cut into 1
inch pieces
1 lg Green or red bell pepper;
seeded and cut into strips
1 small Onion; cut into thin wedges
1 teaspoon Dried basil leaves; crushed
1 cup Can cream of chicken soup
One fourth cup Water

Prep: 10 min, Cook: 1:00. Preheat oven to 400øF. 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‚ 34 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 recipeludigest by molony molony@scsn.net on Feb 04, 1998