Mexican Salsa Chicken

2 ea Whole no bone,no skin breast

1/3 c Flour

1/8 ts Garlic powder

1/8 ts Paprika

1/2 ts Chili powder

3 tb Oil

1/4 c Salsa

4 oz Shredded Mont Jack cheese

Pound chicken 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 med-high heat. Cook in oil 3-4 mins each side until lightly browned and no longer pink. Reduce heat, spoon 1T of salsa onto center of each piece of chicken. Sprinkle with cheese. Cover and cook until cheese melts. Serve with additional salsa. Makes 4 servings. Rice makes a nice addition to this. By Jackie Hetrick/Tender Loving Cooking Shared by Lisa Greenwood