Mexican Salsa Chicken

Ingredients:
2 Chicken breasts
1/3 C flour
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp chili powder
3 tbsp vegetable oil
1/4 C salsa
2 tomato slices
4 oz. (1 C) Monterrey jack cheese
Directions:
Place 1 chicken breast half boned side up between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with a rolling pin or flat side of tenderizer until about 1/4 inch thick. In a shallow dish, combine flour, garlic powder, paprika, chili powder. Coat chicken with flour mixture. Heat oil in a large skillet over medium-high heat. Cook chicken in oil 3-4 minutes on each side or until lightly browned and no longer pink. Reduce heat, spoon 1 tbsp of salsa onto center of each chicken breast half. Place a tomato slice on top and sprinkle evenly with cheese. Cover, cook until cheese melts. Serve with additional salsa if desired.

Delish! People will think Emeril Lagasse came over! ;)

~Amanda