Title: Roast Chicken & Potatoes Monterey
Categories: Entree Poultry Casserole
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 :) From: "J. Wildes" Date: 25 May 97 Meal-Master Format Recipes (Mailing List) Ä

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