Name: Roast Chicken and Potatoes Monterey
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

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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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