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Add a photoServings: 4
Ingredients
- 1Â 1/2 lb Red potatoes, cut into 1 1/2
- Â Â Inch chunks
- 2 Tbsp. Butter, melted
- 4 x Boneless, skinless chicken
- Â Â Breast halves
- 1 Tbsp. Fresh lime juice
- 1Â 1/2 c. 6 cheese blend Mexican
- Â Â Cheese (Sargento)
- 1/4 c. Minced cilantro
- 3 Tbsp. Salsa
- Â Â Lime wedges
Directions
- Toss potatoes with 1 Tbsp. butter; place on foil-lined large shallow roasting pan. Bake at 425 degrees for 10 min. 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 proportionately over chicken. Bake 20 to 22 min or possibly till chicken is cooked through and potatoes are browned and tender. In a medium bowl, combine cheese, cilantro and salsa. Sprinkle cheese mix over chicken and potatoes; continue to bake 2 to 3 min or possibly till cheese is melted.
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