Roasted Chicken & Potatoes Monterey

• 1 12 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 12 cups sargento shredded four-cheese Mexican blend cheese
• 14 cup fresh cilantro (chopped)
• 3 tablespoons salsa
• lime wedge (optional)

1. Toss potatoes with 1 tablespoon butter; place on foil-lined large shallow pan.
2. Bake in preheated 425F oven 10 minutes.
3. Remove potatoes from oven; arrange in single layer around edges of pan.
4. Place chicken in center of pan.
5. Brush chicken with combined remaining butter and lime juice.
6. Bake at 425F 20 minutes or until chicken is no longer pink in center and potatoes are browned and tender.
7. Combine cheese, cilantro and salsa.
8. Sprinkle cheese mixture over chicken and potatoes; bake 2 minutes or until cheese is melted.
9. Serve with lime wedges, if desired.

red potatoes, butter, chicken, lime juice, sargento, fresh cilantro, salsa, lime

Taken from www.food.com/recipe/roasted-chicken-potatoes-monterey-144385 (may not work)