Roasted Chicken & Potatoes Monterey
"From the back of the Sargento Cheese Package- We love it!"
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄2 lbs red potatoes, cut into 1-1/2-inch pieces
- 2 tablespoons butter, melted, divided
- 4 boneless skinless chicken breast halves
- 1 tablespoon lime juice
- 1 1⁄2 cups sargento shredded four-cheese Mexican blend cheese
- 1⁄4 cup fresh cilantro (chopped)
- 3 tablespoons salsa
- lime wedge (optional)
directions
- Toss potatoes with 1 tablespoon butter; place on foil-lined large shallow pan. Bake in preheated 425°F oven 10 minutes.
- Remove potatoes from oven; arrange in single layer around edges of pan. Place chicken in center of pan. Brush chicken with combined remaining butter and lime juice. Bake at 425°F 20 minutes or until chicken is no longer pink in center 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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Reviews
-
My family has made this recipe for a long time and it is delicious!
RECIPE SUBMITTED BY
<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p>
<p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p>
<p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>
