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. salsa sauce
4 oz. (1 c.) shredded Monterey Jack cheese

Place chicken breast between 2 pieces of waxed paper and gently pound chicken with rolling pin or meat mallet until 1/4" thick. In shallow dish combine flour, garlic powder, paprika and chili powder. Coat chicken with mixture. Heat oil in large skillet over medium heat. Cook chicken in oil 3 to 4 minutes on each side until lightly browned. Reduce heat, spoon 1 tablespoon salsa onto chicken. Sprinkle with cheese. Cover, cook until cheese melts. 4 servings.