Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      whole         Chicken Breasts -- Split, Skinned &
                        -- Boned
   1      tablespoon    All Purpose Flour
   2      teaspoons     Chili Powder
   2      tablespoons   Salad Oil
   1      1 oz          Campbell's Condensed Zesty Tomato
                        -- Soup/Sauce
   1                    /  cup           Water
   4      slices        Monterey Jack Cheese
   2                    canned Whole Green Chilies -- Halved Lengthwise

Preparation:

With meat mallet or rolling pin, pound chicken to 1/4 inch thickness. On waxed paper, mix flour and chili powder. Coat chicken lightly with flour mixture. In 10 inch skillet over medium high heat, in hot oil, brown chicken on both sides; push chicken to one side. Add soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork tender. Uncover; top each piece of chicken with cheese slice and chili pepper half. Heat until cheese begins to melt.