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

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