Roast Chicken and Potatoes Monterey

• 1 1/2 pounds red skinned potatoes cut into 1 1/2 inch chunks
• 2 tablespoons butter melted
• 4 each chicken breast halves, boneless, skinless
• 1 tablespoon lime juice fresh
• 1 1/2 cups cheese 6 cheese blend mexican
• 1 x cheese sargento
• 1/4 cup cilantro chopped
• 3 tablespoons salsa
• 1 each limes cut into wedges

1. Toss potatoes with 1 tablespoon butter; place on foil-lined large shallow roasting pan.
2. Bake at 425F (220C) 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.

red skinned potatoes, butter, chicken breast halves, lime juice fresh, mexican, cheese sargento, cilantro, salsa

Taken from recipeland.com/recipe/v/roast-chicken-potatoes-monterey-38823 (may not work)