Monterey Chicken  later than Potatoes

Monterey Chicken later than Potatoes


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

The ingredient of Monterey Chicken later than Potatoes

  1. 6 medium red potatoes, cubed
  2. u00bd cup butter, melted and at odds on bad terms
  3. 4 skinless, boneless chicken breast halves
  4. 1 tablespoon vivacious lime juice
  5. 1u2009u00bd cups shredded Mexican combination amalgamation cheese
  6. u00bc cup chopped well-ventilated light cilantro
  7. u00bd cup salsa
  8. 1 lime, cut into wedges

The instruction how to make Monterey Chicken later than Potatoes

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish behind aluminum foil.
  2. Toss potatoes in imitation of roughly more or less 1 tablespoon of melted butter until coated. Arrange in a single growth in the bottom of the prepared baking dish.
  3. Bake for 10 minutes in the preheated oven. cut off surgically remove pan from oven, and promote potatoes out to the sides of the dish. Place the chicken breast halves in the dish. toss around together the enduring surviving butter and lime juice. Brush onto chicken. Return to the oven.
  4. Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices direct 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. service in the same way as lime wedges.

Nutritions of Monterey Chicken later than Potatoes

calories: 766.8 calories
carbohydrateContent: 56.7 g
cholesterolContent: 176.6 mg
fatContent: 42.5 g
fiberContent: 6.5 g
proteinContent: 42.8 g
saturatedFatContent: 26.8 g
sodiumContent: 824.9 mg
sugarContent: 4.6 g


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