2 whole chicken breasts, 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. Tomato-Pepper Salsa
4 oz. (1 c.) shredded Monterey Jack cheese

Place one chicken breast half, boned side up, between two 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" 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 one tablespoon Tomato-Pepper Salsa onto center of each chicken breast half. Sprinkle evenly with cheese. Cover; cook until cheese melts. Serve with additional salsa, if desired. 4 servings.

TOMATO-PEPPER SALSA:

1 c. seeded, chopped, peeled tomato
1/4 c. finely chopped onion
2 tbsp. chopped green chilies
1 tbsp. chopped fresh parsley
1/4 tsp. garlic salt
7 oz. jar roasted red peppers, drained, chopped

In small bowl, combine all ingredients; mix well. Cover; refrigerate 3 to 4 hours to blend flavors. Store in refrigerator for 3 to 4 days. Stir before serving.

Makes 2 cups.