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Roasted Chicken And Potatoes Monterey




Source of Recipe


Sargento






List of Ingredients



• 1 1/2 pounds red potatoes, cut into 1/2" pieces
  
• 2 tablespoons butter, melted, divided
  
• 4 boneless, skinless chicken breast halves
  
• 1 tablespoon lime juice
  
• 1 1/2 cups (6 ounces) Sargento 4 cheese Mexican shredded cheese
  
• 1/4 cup chopped fresh cilantro
  
• 3 tablespoons salsa
  
• Lime wedges (optional)
  






Instructions



1. Toss potatoes with 1 tablespoos butter; place on foil lined large shallow pan.
   
2. Bake in preheated 425 degree oven 10 minutes.
   
3. Remove potatoes from oven; arrange in single layer around edges of pan.
   
4. Place chicken in center of pan.
   
5. Brush chicken with combined remaining butter and lime juice.
   
6. Bake at 425 for 20 minutes or until chicken is no longer pink in center and potatoes are browned and tender.
   
7. Combine cheese, cilantro and salsa.
   
8. Sprinkle cheese mixture over chicken and potatoes; bake 2 minutes or until cheese is melted.
   
9. Serve with lime wedges, if desired.