Chicken-Cheese Stuffed Potatoes

Ingredients

• 2 large baking potatoes about 6 inches long each baked
• 4 Tbsp butter or margarine
• 2 large whole chicken breasts deboned and skinned
• 34 tsp dried Italian herb seasoning leaves
• 12 tsp salt
• 18 tsp pepper
• 8 Tbsp shredded American Cheddar Colby Brick or Monterey Jack cheese

Directions

1. Heat oven to 350
2. Cut each baked potato lengthwise into halves scoop out centers leaving 12-inch border
3. Reserve pulp for another use
4. Brush halves with 2 tablespoons of the butter Arrange potatoes on cookie sheet and place in preheated oven Bake until shells are hot 5 to 7 minutes
5. While potatoes are baking cut chicken breasts in halves
6. Flatten each half by pounding between 2 pieces of waxed paper
7. Melt remaining 2 tablespoons butter in a large skillet over medium heat add chicken herbs salt and pepper
8. Cook until chicken is golden 3 to 4 minutes on each side
9. Cut chicken into 12-inch strips Sprinkle 1 tablespoon of the cheese into each potato half top each with 14 of the chicken and 1 tablespoon cheese
10. Bake until cheese melts about 5 minutes longer
11. Serve hot