Roast Chicken & Potatoes Monterey

1 1/2 lb Red potatoes, cut into 1 1/2

Inch chunks 2 T Butter, melted

4 Boneless, skinless chicken

Breast halves 1 T Fresh lime juice

1 1/2 c 6 cheese blend Mexican

Cheese (Sargento) 1/4 c Chopped cilantro

3 T Salsa

Lime wedges 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. typed by jessann :)