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Roast Chicken & Potatoes Monterey

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      Title: ROAST CHICKEN & POTATOES MONTEREY
 Categories: Main dish, Poultry, Casseroles, Jaw
      Yield: 4 Servings
 
  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
 
  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 :)
 
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