2 whole chicken breasts, split, skinned and boned (1 lb. boneless)
1 tbsp. flour
2 tsp. chili powder
2 tbsp. vegetable oil
1 (11 oz.) can condensed zesty tomato soup or sauce
1/3 c. water
4 sliced Monterey Jack cheese
2 whole canned green chilies, halved lengthwise

With a meat mallet or rolling pin, pound chicken to 1/4 inch thickness. Mix flour and chili powder; coat chicken lightly with flour mixture.

In a medium skillet, brown chicken on both sides in oil over medium heat. Remove chicken from skillet; add soup and water, stirring to loosen browned bits. Reduce heat to low. Place chicken in skillet, cover, and simmer 10 minutes, until chicken is fork-tender.

Uncover; top each piece of chicken with cheese slice and green chili half. Heat until cheese begins to melt.