5 sm. unpeeled baking potatoes (about 1 1/4 lbs.)
3/4 lb. boned, skinned chicken breasts, cut into bite-size pieces
1 tbsp. butter
2 tsp. Dijon mustard
1/8 tsp. dried whole thyme
1/4 c. water
1/2 c. frozen green peas
2 tbsp. all-purpose flour
1 c. skim milk
Dash of white pepper
1/8 tsp. salt

Pierce potatoes with a fork; arrange in a circle on paper towels. Microwave on high 8-10 minutes or until tender, turning and rearranging potatoes halfway through cooking time. Cover and set aside. Place chicken in a 1 quart casserole; cover with heavy-duty plastic wrap and vent. Microwave on high 4-5 minutes or until chicken is done, stirring every 2 minutes. Drain and set aside. Place butter in a 4 cup glass measure. Microwave 20-30 seconds or until butter melts.

Stir in flour and mustard; microwave on high 15-20 seconds. Add next 5 ingredients, stirring with a wire whisk until blended. Microwave at high 4 1/2-5 minutes or until thickened and bubbly, stirring halfway through cooking time. Stir in chicken and peas. Cut 1 potato in half lengthwise; spoon 1/2 cup chicken mixture over halves. Repeat with remaining ingredients. Yield: 5 servings - 1 serving 236 calories.