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.