Cilantro-Lime Chicken & Potatoes

I love chicken & Cancy loves potatoes. We both like a little heat in our food.

This recipe from “My Baking Heart” turned out to be a hit in our house. The salsa is super easy to make. We’ve made the salsa several times since just to have on hand. J

Cilantro-Lime Chicken & Potatoes

 1-1/2 lbs Idaho potatoes, peeled and cubed

3 tbsp unsalted butter, melted

4 (6 oz) skinless, boneless chicken breasts, rinsed and pat dry

1 tbsp fresh lime juice

1-1/2 c reduced fat or regular Mexican blend cheese, shredded

1/2 c salsa (recipe below)

1/4 c fresh cilantro leaves, chopped

Preheat oven to 425 degrees F.
Spray a 13×9-inch baking pan with cooking spray. Add potatoes and spoon 1 tablespoon of the butter over all and toss gently to coat potatoes. Arrange in a single layer. Bake 15 minutes.

Remove from oven and spoon the potatoes to one side of the baking pan. Arrange the chicken pieces on the other side of the potatoes in the pan. Combine the remaining butter with the limejuice and spoon evenly over the chicken.

Bake, uncovered, for 25 minutes or until chicken is no longer pink in center.

In a small bowl, combine the cheese, salsa, and cilantro. Spoon evenly over the chicken and potatoes.

Bake 5 minutes more or until cheese is melted. If desired, serve with additional lime wedges.

C’s Salsa

2 cans diced tomatoes, with liquid

1-1/2 md onions, chopped

3 to 4 Serrano peppers, sliced

1/2 c fresh cilantro leaves, chopped

2 to 3 cloves fresh garlic, chopped

Cumin, to taste

Pepper, to taste

Kosher salt, to taste

Add all ingredients to a food processor and pulse until desired consistency is reached. We like a thin salsa, but you can leave it chunky, as well.

Thai Basil Chicken

I love Joelen’s food blog. This girl can cook. When I came across this recipe on her site, I knew it was a must-try. I really like ground chicken so I was glad to be able to use it in a really tasty dish.  Cancy & I both really liked this.

 Thai Basil Chicken

2 cups basil leaves, packed (Thai preferred)
3 cloves garlic
1/2 teaspoon chili garlic sauce
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 tsp white vinegar
1 1/2 lbs ground chicken
2 tablespoons olive oil
1 medium onion, chopped

Place garlic, 1-cup fresh basil leaves and the chili garlic sauce in a food processor. Pulse until finely chopped, scraping bowl one time. Transfer 1 tablespoon of this mixture to a small bowl with the 1-tablespoon fish sauce, oyster sauce, soy sauce, sugar, and vinegar. Stir and set aside.

Place the remaining garlic/basil mixture into a cold 12" skillet and set aside.

Place the ground chicken in a bowl with the remaining 1-tablespoon fish sauce and refrigerate for 5-10 minutes.

In the cold skillet with the garlic/basil mixture, add 2 tablespoons olive oil and onions to the pan. Sauté over medium low heat and allow herbs and onion to soften.

Once onion is softened, add the chilled ground chicken, and stirring constantly, brake chicken up as it cooks. Continue stirring until chicken is no longer pink.

Add garlic/basil sauce mixture that you made previously. Cook about 1 min.

Meanwhile, chiffonade the remaining cup of basil leaves and add to the pan to cook 1 additional minute or so, until the basil wilts. Serve over rice.