Recipes – Roast Chicken and Potatoes Monterey

Roast Chicken and Potatoes Monterey

1 ½ lbs. red potatoes, cut into chunks

2 Tablespoons melted butter

4 chicken breasts, skinless and boneless

1 Tablespoon lime juice

1 ½ cups Mexican blend grated cheese

¼ cup cilantro, chopped

3 Tablespoon salsa

1.) Toss potatoes with 1 Tablespoon melted butter and place on foil lined large shallow pan that has been sprayed with vegetable spray.

2.) Bake at 425 degrees for 10 minutes.

3.) Remove, toss and mix with salt and pepper. Arrange potatoes around edge of pan in single layer and place chicken (that has been salted and peppered ) in the  center.

4.) Combine the remaining butter and lime juice and brush over chicken.

5.) Bake for 20-22 minutes longer, until chicken is cooked through.

6.) In medium bowl, combine cheese, cilantro and salsa. Sprinkle over chicken and potatoes and bake until cheese is melted.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s