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

Place 1 chicken breast half boned side up between two pieces of waxed paper. Work from center, gently pound chicken with rolling pin 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 or until lightly browned. Reduce heat; spoon 1 tablespoon salsa onto center of each chicken breast half. Sprinkle with cheese. Cover; cook until cheese melts. Serve with additional salsa. Serve on rice if desired.