Mexican Salsa Chicken

by Lisa Greenwood

Servings: 4 servings

INGREDIENTS

2 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

INSTRUCTIONS

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 breasts in oil 3-4 minutes on each side until lightly browned and no longer pink. Reduce heat, spoon 1 tbsp. of salsa onto center of each piece of chicken. Sprinkle with cheese. Cover and cook until cheese melts. Serve with additional salsa.

CHEF COMMENTS

Rice makes a nice addition to this.

Tagged: chicken, maincourses, mexicanchicken add tags

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