Monterey Chicken with Potatoes

"My family loved this. There was nothing left. I added salt & pepper to the potatoes. I marinated my chicken in 1/4 cup lime juice, cilantro and 1 1/2 cup salsa (I used fresh from the refrigerated sect..." See moreion of the grocery) before baking. I also sliced a lime very thin with a mandolin and added it to the marinade. When I added the chicken to the potatoes, I put all the marinade in too. I covered and baked this for 25 minutes at 425 and then reduced the heat to 350 for another 30 minutes. I uncovered the pan and added the cheese and baked for a few more minutes. The salsa and lime flavors are a great combination. I will serve this to company."

"This dish is absolutely wonderful and fresh. I made a few changes in ingredients. I had sauteed chicken earlier in the day so I had that on hand. I baked the potatoes at 425 for the time mentioned,..." See more pushed them aside and dropped the temp to 325 (since my chicken had been cooked earlier) and returned it to the oven until heated through. I also used dried chives in place of the cilantro I didn't have on hand and also used Italian blend of cheeses in place of the Mexican blend. My husband and I LOVED it and I plan to keep this and make it for family and friends. Thanks Kellly!!"

"Read alot of reviews before making this. I marinated the chicken in 1/2 cup mild salsa to which I had added 1 Tblsp. fresh lime juice for 1/2 hour. While it was marinating I sliced the potatoes fairly..." See more thin and cut each slice into 4 pieces, put them in my roaster pan(14x9) which was lined with heavy duty foil, sprayed with Pam, lightly salted and peppered them, sprinkled some onion flakes over them and drizzled the tablespoon of melted butter over them and tossed. Baked for 15 min. in preheated 425 oven. Took pan out, pushed potatoes along side of pan and put the chicken in the middle, brushed pieces with the remaining butter and tablespoon of lime juice which I mixed in a small bowl. Returned to oven for 10 minutes. Mixed Newmans Black Bean & Corn Salsa & parsley together, poured over chicken, baked at 425 covered for 25 minutes, reduced oven temp to 375 and cooked another 20 minutes. Removed foil and sprinkled Sargento Reduced Fat 4 Cheese Mexican over chicken and potatoes and put back in oven for 5 minutes. This is so good. I will be making this often."