Ingredients

2 whole chicken breasts, skinned, boned

1/3 c. flour

1/8 tsp. garlic powder

1/8 tsp. chili powder

3 tbsp. oil

1/4 c. tomato-pepper salsa

4 oz. (cup) shredded Monterey Jack cheese

Method

Place 1 chicken breast half boned side up between 2 pieces of plastic wrap or waxed paper.

Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.

In shallow dish, combine flour, garlic powder, paprika and chili powder.

Coat chicken with flour mixture.

Heat oil in large skillet over medium-high heat.

Cook chicken in oil 3 to 4 minutes on each side or until lightly browned and no longer pink.

Reduce heat; spoon 1 tablespoon Salsa onto center of each chicken breast.

Sprinkle evenly with cheese.

Cover; cook until cheese melts.

Serve with additional salsa if desired.

Makes 4 servings.

Cooks Comments and Tips

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