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
4 oz. (1 c.) shredded cheese, mozzarella or other

One by one, place each 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 3-4 minutes on each side until lightly browned and no longer pink. Reduce heat; spoon 1 tablespoon salsa onto center of each chicken breast half. Sprinkle evenly with cheese. Cover; cook until cheese melts. Serve with additional salsa, if desired. Serves 4.