Chicken-Cheese Stuffed Potatoes

Heat oven to 350°.

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.