Monterey Chicken with Potatoes

SUBMITTED BY: KELLY624 PHOTO BY: KAITCH

"This is a delicious dinner recipe developed by my mom. Roasted potatoes and chicken breasts are topped off with a cheesy cilantro and salsa topping at the last minute before serving."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

6 medium red potatoes, cubed
1/2 cup butter, melted and divided
4 skinless, boneless chicken breast halves
1 tablespoon fresh lime juice
1 1/2 cups shredded Mexican blend cheese
1/4 cup chopped fresh cilantro
1/2 cup salsa
1 lime, cut into wedges (optional)

READ REVIEWS (72)

DIRECTIONS

Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

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REVIEWS

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Reviewed on May 18, 2005 by CATLADY14

My family loved this. There was nothing left. I added salt & pepper to the potatoes. I marinated my chicken in 1/4 cup lime juice, cilantro and 1 1/2 cup salsa (I used fresh from the refrigerated section of the grocery) before baking. I also sliced a lime very thin with a mandolin and added it to the marinade. When I added the chicken to the potatoes, I put all the marinade in too. I covered and baked this for 25 minutes at 425 and then reduced the heat to 350 for another 30 minutes. I uncovered the pan and added the cheese and baked for a few more minutes. The salsa and lime flavors are a great combination. I will serve this to company.

14 users found this review helpful

Reviewed on May 18, 2005 by RUTH ANN M.

This dish is absolutely wonderful and fresh. I made a few changes in ingredients. I had sauteed chicken earlier in the day so I had that on hand. I baked the potatoes at 425 for the time mentioned, pushed them aside and dropped the temp to 325 (since my chicken had been cooked earlier) and returned it to the oven until heated through. I also used dried chives in place of the cilantro I didn't have on hand and also used Italian blend of cheeses in place of the Mexican blend. My husband and I LOVED it and I plan to keep this and make it for family and friends. Thanks Kellly!!

4 users found this review helpful

Reviewed on Oct. 1, 2004 by ELLENEJ22

I'm changing my review to five stars, I made again last night and it was so amazingly simple, easy, and delicious it deserves it! I don't make the chicken, just the potatoes, we just weren't thrilled with the chicken part the first time, but these potatoes will be on the menu at least a few times a month. Thanks!

4 users found this review helpful

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Recipe Submitter:

KELLY624

	Cooking Level: Intermediate Home Town: Lansdale, Pennsylvania, USA Living In: Sinking Spring, Pennsylvania, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 633

Total Fat: 42.1g
Cholesterol: 178mg
Sodium: 839mg
Total Carbs: 24.7g
Dietary Fiber: 10g
Protein: 42.4g

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