2 whole chicken breast, skinned, halved & boned
1/3 c. flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. chili powder
3 tbsp. oil
1/4 c. salsa
4 oz. (1 c.) shredded Monterey Jack cheese

Place 1 chicken breast half between 2 pieces of wax paper. Gently pound with meat mallet until about 1/4" thick. In shallow bowl combine flour, garlic, paprika and chili powder. Coat chicken. Heat oil in large skillet over medium high heat. Cook chicken in oil 3 to 4 minutes on each side until lightly browned and no longer pink. Reduce heat and spoon 1 tablespoons salsa onto center of each chicken breast half. Sprinkle evenly with cheese. Cook, covered until cheese melts. Serve with additional salsa. Serves 4.