|
Features for "Roast Chicken And Potatoes Monterey"
Served as main course. Non-vegetarian dish.
Ingredients for "Roast Chicken And Potatoes Monterey" (Click here for measurement conversion) 1 1/2 lb Red Potatoes, cut into 1 1/2 Inch chunks
2 Tablespoon Butter, melted
4 Boneless, skinless Chicken Breast halves
1 Tablespoon Fresh Lime Juice
1 1/2 cup Cheese blend Mexican Cheese
1/4 cup Chopped Cilantro
3 Tablespoon Salsa
Lime Wedges
Method for "Roast Chicken And Potatoes Monterey"
Toss potatoes with 1 tablespoon butter; place on foil-lined large shallow roasting pan. Bake at 425 degrees for 10 minutes. 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 evenly over chicken. Bake 20 to 22 minutes or until chicken is cooked through and potatoes are browned and tender. In a medium bowl, combine cheese, cilantro and salsa. Sprinkle cheese mixture over chicken and potatoes; continue to bake 2 to 3 minutes or until cheese is melted.
Comments
Serves: 4
You may also be interested in
Chicken Florentine
Almond Topped Chicken
Apple Jelly Chicken
Disclaimer: e4eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
| 
