Roast chicken and potatoes monterey
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Red potatoes, cut into 1 1/2 |
| Inch chunks | ||
| 2 | tablespoons | Butter, melted |
| 4 | Boneless, skinless chicken | |
| Breast halves | ||
| 1 | tablespoon | Fresh lime juice |
| 1½ | cup | 6 cheese blend Mexican |
| Cheese (Sargento) | ||
| ¼ | cup | Chopped cilantro |
| 3 | tablespoons | Salsa |
| Lime wedges | ||
Directions
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 :)
Posted to MM-Recipes Digest V4 #145 by "J. Wildes" <jessann@...> on May 25, 1997