Preparation / Directions:
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.
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