| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Main dish, Poultry, Casseroles, Jaw | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Red potatoes, cut into 1 1/2 |
| Inch chunks | ||
| 2 | tb | Butter, melted |
| 4 | Boneless, skinless chicken | |
| Breast halves | ||
| 1 | tb | Fresh lime juice |
| 1 1/2 | c | 6 cheese blend Mexican |
| Cheese (Sargento) | ||
| 1/4 | c | Chopped cilantro |
| 3 | tb | Salsa |
| Lime wedges |
INSTRUCTIONS
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@texas.net> on May 25, 1997
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