MONTEREY CHICKEN WITH POTATOES
This is a delicious dinner recipe developed by my mom. Roasted potatoes and chicken breasts are topped off with a cheesy cilantro and salsa topping at the last minute before serving.
Provided by KELLY624
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
- Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
- Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
- Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run 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. Serve with lime wedges.
Nutrition Facts : Calories 766.8 calories, Carbohydrate 56.7 g, Cholesterol 176.6 mg, Fat 42.5 g, Fiber 6.5 g, Protein 42.8 g, SaturatedFat 26.8 g, Sodium 824.9 mg, Sugar 4.6 g
POTATOES MONTEREY
Make and share this Potatoes Monterey recipe from Food.com.
Provided by Felina
Categories Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Place half of potato slices in a buttered 9x13 baking pan.
- Spread salsa over potatoes, followed by cheese. Cover with remaining potatoes. Pour chicken broth over all, then dot top with small pieces of butter.
- Bake until potatoes are tender, broth has been absorbed, and top is slightly brown (about 1 1/2 hours), tipping pan and spooning liquid over potatoes every 20 minutes.
Nutrition Facts : Calories 238, Fat 10, SaturatedFat 6.2, Cholesterol 26.9, Sodium 501.1, Carbohydrate 28.8, Fiber 3.9, Sugar 2.4, Protein 9.3
CREAMY SCALLOPED POTATOES WITH MONTEREY JACK AND CHIPOTLE
Make and share this Creamy Scalloped Potatoes With Monterey Jack and Chipotle recipe from Food.com.
Provided by Pinay0618
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400° and butter a shallow 9-by-13-inch baking dish. In a medium saucepan, bring the heavy cream and milk to a simmer. Whisk in the garlic, chipotles and adobo sauce and season with salt and pepper. Keep warm.
- Using a mandoline, slice the potatoes crosswise 1/8 inch thick. Arrange one-fourth of the potato slices in the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup of the cheese and 1 tablespoon of the chives over the potato slices. Repeat the layering two more times. Top with a final layer of potatoes and the remaining 1/4 cup of cheese. Pour the cream mixture over and around the potatoes.
- Bake for about 25 minutes, until the potatoes are tender and bubbling and the top is golden brown. Let stand for 15 minutes. Sprinkle with the remaining 1 tablespoon of chives and serve.
- Make Ahead The unbaked gratin can be refrigerated overnight. Return to room temperature before baking.
Nutrition Facts : Calories 401, Fat 27.4, SaturatedFat 17, Cholesterol 97.1, Sodium 117.2, Carbohydrate 32, Fiber 2.6, Sugar 2.9, Protein 8.4
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