Poultry Roasted Chicken and Potatoes Monterey
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| 1 1/2 lbs | red potatoes cut into 1 1/2 inch pieces 2 T melted butter divided |
| 4 boneless , skinless chicken breast halves 1 T lime juice | |
| 1 1/2 cups (6oz) | 4 cheese Mexican blend cheese 1/4 cup chpd fresh cilantro |
| 3 T | salsa Lime wedges optional |
Toss potatoes with 1 T butter, arrange in layer around edges of foil-lined large shallow pan. Bake at 425 for 10 minutes. Remove potatoes from oven. Place chicken in center of pan. Brush chicken with combined remaining butter and lime juice. Bake at 425 for 20 minutes or until chicken is no longer pink and potatoes are browned and tender.
Combine cheese, cilantro and salsa. Sprinkle cheese mixture over chicken and potatoes. Bake 2 minutes or until cheese is melted. Serve with lime wedges if desired.
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