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Mexican Salsa Chicken

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      Title: MEXICAN SALSA CHICKEN
 Categories: Poultry, Main dish
      Yield: 4 Servings
 
      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
 
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