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Roast chicken & potatoes monterey
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| Artist: |
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| Categories: |
Casseroles, Chicken, Entrees, Potatoes, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Red potatoes, cut into 1 ?/td> | | | Inch chunks | | 2
| tbsp | Butter, melted | | 4
| | Boneless, skinless chicken | | | Breast halves | | 1
| tbsp | Fresh lime juice | | 1 1/2
| cup | 6 cheese blend Mexican | | | Cheese (Sargento) | | 1/4
| cup | Chopped cilantro | | 3
| tbsp | Salsa | | | Lime wedges |
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Procedures:
| 1 | Toss potatoes with 1 tablespoon butter; place on foil-lined large shallow roasting pan. | | 2 | Bake at 425 °F for 10 minutes. | | 3 | Remove potatoes from oven; toss and arrange in a single layer around edges of roasting pan. | | 4 | Place chicken in center of pan. | | 5 | Combine remaining butter and lime juice; brush evenly over chicken. | | 6 | Bake 20 to 22 minutes or until chicken is cooked through and potatoes are browned and tender. | | 7 | In a medium bowl, combine cheese, cilantro and salsa. | | 8 | Sprinkle cheese mixture over chicken and potatoes; continue to bake 2 to 3 minutes or until cheese is melted |
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