1  lb   Boneless chicken breasts
 1  tbl  All Purpose Flour
 1  tsp  Chili powder
 2  tbl  Cooking oil
 1  can  Condensed Tomato soup
 1/3 cup  Water
 4 slice Monterey Jack cheese
 2       Whole canned Green Chilies  [halved lengthwise]
 
 
 
 

Pound chicken  to ¼ inch thickness.

On waxed paper, coat chicken lightly with mixture of flour and chili powder.

Over medium high heat, brown chicken on both sides in hot oil; 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.