Chicken-Cheese Stuffed Potatoes - cooking recipe

Ingredients

2 large baking potatoes (about 6 inches long each), baked
4 Tbsp. butter or margarine
2 large whole chicken breasts, deboned and skinned
3/4 tsp. dried Italian herb seasoning leaves
1/2 tsp. salt
1/8 tsp. pepper
8 Tbsp. shredded American, Cheddar, Colby, Brick or Monterey Jack cheese

Preparation

Heat oven to 350\u00b0.
Cut each baked potato lengthwise into halves; scoop out centers, leaving 1/2-inch border.
Reserve pulp for another use.
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.
While potatoes are baking, cut chicken breasts in halves.
Flatten each half by pounding between 2 pieces of waxed paper.
Melt remaining 2 tablespoons butter in a large skillet over medium heat; add chicken, herbs, salt and pepper.
Cook until chicken is golden, 3 to 4 minutes on each side.
Cut chicken into 1/2-inch strips. Sprinkle 1 tablespoon of the cheese into each potato half; top each with 1/4 of the chicken and 1 tablespoon cheese.
Bake until cheese melts, about 5 minutes longer.
Serve hot.