| 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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