Reviewed: Jun. 18, 2013

This was great. Everyone loved it. I did marinate my chicken in lime juice and a little salsa the night before. Enjoyed the flavor. Will make again.

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Reviewer:

SweetNov88

Reviewed: May 9, 2013

I.loved.this. And my family did, too. Super-easy with simple ingredients for a busy wife and mom. I followed this as written, except cutting butter to 1/4 cup. Served with a side of fresh, homemade guacamole and blue corn tortilla chips.

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Reviewer:

MommaTowers

Reviewed: Jan. 6, 2013

This recipe had good flavor but it took much longer to cook than stated, about 15 more minutes. If I make it again I will butterfly the chicken breasts. Also, I sliced the potatoes very thinly as recommended by other posters.

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Reviewer:

CookGoodFood

Cooking Level: Intermediate

Reviewed: Apr. 16, 2012

I did alter and add some ingredients suggested from other reviews and added fresh garlic. Over all A-M-A-Z-I-N-G!! Huge hit, Loved it!

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Reviewer:

AUSSIEWIFE02

Reviewed: Mar. 27, 2012

We LOVED this recipe! I will definitely cook again! Next time I will marinade like suggested. I had to cook the chicken for 45 minutes because they were big breast steaks but that is all I did different. Also, you can never have too much cilantro or lime so I probably was a lot more heavy handed. haha.

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Reviewer:

amyruby45

Reviewed: Jan. 31, 2012

Oh so good!!!

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Reviewer:

cass

Reviewed: Jan. 11, 2012

I know everyone hates when people give less stars when they changed the recipe, so I am giving it 5 stars even though I did make some changes. It was delicious, and it doesn't have to be so unhealthy, either. Here's what I did differently. I used about a pound of yukon gold potatoes, tossed them with 1 tablespoon of extra virgin olive oil, about 1/2 teaspoon of cumin, and 1/2 teaspoon garlic salt. Then added about 3 tablespoons of chopped fresh cilantro. I followed the baking directions, then added the chicken breasts, about 1 pound total, each breast half sliced in half again so they were thin. I melted 1 tablespoon of butter, added about 2 tablespoons of cilantro, and squeezed half a lime in. This I brushed on the chicken. Baked again. Took it all out, poured 1/4 cup salsa over the chicken (cherry salsa, yum!), then topped with about 1/4 cup of cheese...it doesn't need much because everything else makes it so good! With those changes it comes out to about 340 calories per serving (of 4) which is much better than the original. Perfect, easy and fast to assemble.

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Reviewer:

JustSupermom

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Aug. 25, 2011

Delicious and so easy! I used about 1/4c of butter and for the cilantro, I used Mexican cilantro pesto (from allrecipes).

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Reviewer:

coffeybunny

Cooking Level: Expert

Reviewed: Jul. 30, 2011

Made the dish as posted with some salt and peper as mentioned and a little more cheese. Should have cooked the potatoes longer before adding chicken. They just didn't seemed cooked enough for me. Other than that, everyone loved the dish. Next time I might marinate the chicken in some salsa, lime and cilantro beforehand (didn't have time tonight), would be great with the flavors infused in the chicken rather than just on top. But a wonderful quick dish that will be in the rotation!

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Reviewer:

mocamom

Cooking Level: Intermediate

Reviewed: Jun. 8, 2011

6/11 very good. i marinated the chicken in fresh lime juice and 1/4 cup salsa. I put marinade in the dish with the ckn to cook, didn't take long. when it was not pink, i added the salsa, cheese combo...didnt have cilantro.

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