Recipe - Roast Chicken And Potatoes Monterey

1 One half pound Red potatoes, cut into 1 1/2
Inch chunks
2 tablespoon Butter, melted
4 Boneless, skinless chicken
Breast halves
1 tablespoon Fresh lime juice
1 One half cup 6 cheese blend Mexican
Cheese (Sargento)
One fourth cup Chopped cilantro
3 tablespoon Salsa
Lime wedges

Toss potatoes with 1 tablespoon butter; place on foillined 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 MMRecipes Digest V4 #145 by "J. Wildes" jessann@texas.net on
May 25, 1997