Feeding your family well: Mexicali Chicken and Potatoes tonight

Another family favorite, chicken breast with potatoes in a cheesy salsa sauce. This is an easy very tasty one pan meal. If you don't like cilantro you can use Italian parsley instead.
Tip of the day: I try and keep fresh Italian parsley and fresh cilantro as a staple in my vegetable bin in the winter. In the summer I grow both in my herb garden. Fresh chopped cilantro brightens up any Mexican inspired dish as well as Chinese and Thai dishes. I was surprised at the nutritional value it adds as well, check it out at http://www.nutrition-and-you.com/cilantro.html. Fresh chopped parsley adds colour freshness to pasta and rice dishes but once again I was surprised to that it added nutritional value as well. To see the nutritional value of parsley go to: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100

Mexicali Chicken

Ingredients

6 medium Yukon gold potatoes cubed
1/4 cup butter, melted and divided
4 skinless, boneless chicken breast halves cut into strips
Juice of 2 limes
1 1/2 cups shredded Sharp Cheddar Cheese
1/4 cup chopped fresh cilantro

Potatoes cubed

2/3 cup salsa (mild hot or medium)

Directions

Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with parchment paper
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 30 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast strips in the dish. Stir together the remaining butter and lime juice. Pour over the chicken. Return to the oven. Bake for another 25 minutes, check to make sure the chicken is cooked through. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for 5 minutes, or until the cheese is melted. I pull the parchment paper out from under the casserole and serve it in the dish I baked it in.