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

Place 1 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 to 4 minutes on each side or until lightly browned and no longer pink.

Reduce heat; spoon 1 tablespoon Salsa onto center of each chicken breast. Sprinkle evenly with cheese. Cover; cook until cheese melts. Serve with additional salsa if desired.

Makes 4 servings.