Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    baking potatoes -- scrubbed
   2      teaspoons     unsalted butter
     3/4  pound         boneless skinless chicken breast halves -- cut into 1 inch
                        -- pieces
   1      large         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
     1/4  cup           water

Preparation:

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‚ 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. The recommended wines are: Sauvignon Blanc, Pinot Noir, or White Zinfandel.

Nutritional Information:

calories 382, fat 6.3g, 15% calories from fat, cholesterol 62mg, protein 25.7g, carbohydrates 56.1g, fiber 5.4g, sodium 312mg.