Recipe - Mexican Salsa Chicken

2 Whole no bone,no skin breast
1/3 cup Flour
1/8 teaspoon Garlic powder
1/8 teaspoon Paprika
One half teaspoon Chili powder
3 tablespoon Oil
One fourth cup Salsa
4 ounce Shredded Mont Jack cheese

Pound chicken One fourth inch thick. In shallow dish combine flour, garlic powder,
paprika and chili powder. Coat chicken with flour mixture. Heat oil in
large skillet over medhigh heat. Cook in oil 34 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