Roast chicken & potatoes monterey

Yield: 4 Servings

Measure Ingredient
1½ pounds Red potatoes, cut into 1 1/2
\N \N Inch chunks
2 tablespoons Butter, melted
4 \N Boneless, skinless chicken
\N \N Breast halves
1 tablespoon Fresh lime juice
1½ cup 6 cheese blend Mexican
\N \N Cheese (Sargento)
¼ cup Chopped cilantro
3 tablespoons Salsa
\N \N Lime wedges

Toss potatoes with 1 tablespoon butter; place on foil-lined large shallow roasting pan. Bake at 425 degrees for 10 minutes. Remove potatoes from oven; toss and arrange in a single layer around edges of roasting pan. Place chicken in center of pan. Combine remaining butter and lime juice; brush evenly over chicken. Bake 20 to 22 minutes or until chicken is cooked through and potatoes are browned and tender. In a medium bowl, combine cheese, cilantro and salsa.

Sprinkle cheese mixture over chicken and potatoes; continue to bake 2 to 3 minutes or until cheese is melted.

typed by jessann :)

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