This a tasty, quick, throw together dinner. I did change a few things with the way I did mine. I cut my potatoes into quarters and ended up using 8. I used 3 breasts that I cut into 1 inch pieces. Sprinkled the potatoes with a tsp of chili powder. Used half butter and half olive oil and added 2T lime juice, 1 tsp garlic powder, S&P to taste to the mixture BEFORE tossing a couple of Tbs of the mixture with the potatoes. Poured remaining butter/olive oil mixture of chicken (the mixture starts to thicken because of the cold chicken, but that's ok since it melts as soon as you add to the potatoes later on)and let it sit for about 25 minutes while the potatoes roasted at 425. Tossed the chicken and all of the butter/olive oil mixture with the potatoes and added about 6 chopped pickled jalapeno slices and continued cooking about 15-20 minutes. Added the cheese/salasa/cilantro (didn't have fresh used about a Tbs of dried) to the top. baked another 5 minutes just to melt and brown the cheese. If you notice you have a lot of liquid in the pan from the chicken (this happened the first time when I used frozen breasts that I allowed to thaw) just turn the heat up to 450 for a few minutes before adding the cheese. The liquid starts to evaporate. We eat this at least a couple of times a month.
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This a tasty, quick, throw together dinner. I did change a few things with the way I did mine....