1 1/2 pounds red potatoes — cut into 1 1/2″ pieces
2 tablespoons butter — melted, divided
4 boneless skinless chicken breast halves
1 tablespoon lime juice
1 1/2 cups 4 cheese Mexican blend shredded cheese
1/4 cup chopped fresh cilantro
3 tablespoons salsa
lime wedges — optional

Toss potatoes with 1 tablespoon butter. Arrange in layer around edges of
foil-lined shallow pan. Bake in preheated 425 oven for 10 minutes. Remove
potatoes from oven. Place chicken in center of pan. Brush chicken with
combined remaining butter and lime juice. Bake for 20 minutes or until
chicken is no longer pink in center and potatoes are browned and tender.
Combine cheese, cilantro and salsa. Sprinkle cheese mixture over chicken
and potatoes. Bake 2 minutes or until cheese is melted. Serve with lime
wedges, if desired.