Monterey Chicken with Potatoes

Ingredients
6 medium potatoes, cut into 2 inch chunks
3/4 c. Butter
6 skinless, boneless chicken breast halves
1 TBSP and 1 1/2 tsp. fresh lime juice
2 1/4 c. shredded Mexican blend cheese
1/4 c. and 2 Tbsp. chopped fresh cilantro
3/4 c. Salsa

Preheat the oven to 425. Line a cookie sheet with aluminum foil. Toss potatoes with about 1 Tbsp of melted butter until coated. Arrange in a single layer in the prepared pan. Bake for 10 minutes.

Remove pan from oven and push potatoes out to the sides of the pan. Place the chicken breast halves in the center of pan. Stir together the remaining butter (melted) and lime juice. Brush onto chicken, turn breasts over, and brush other side, using all of the mixture. Return to oven and bake for 20 minutes.

In a small bowl, toss together the cheese, cilantro, and salsa. Sprinkle over the chicken and potatoes. Return to oven until cheese is melted. Serves 6.