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Ingredients
- 2 whole split chicken breasts, skinned and boned
- 1 (tablespoon) flour
- 2 (teaspoon) chili powder
- 2 (tablespoon) vegetable oil
- 1 (11.0 ounce can) condensed tomato soup
- 1/3 (cup) water
- 4 (slice) Monterey Jack cheese
- 1/2 (teaspoon) hot pepper sauce
- 4 (slice) Monterey Jack cheese
Directions
- With a meat mallet or rolling pin, pound chicken to 1/4 inch thickness. Mix flour and chili powder; coat chicken lightly with flour mixture.
- In a medium skillet, brown chicken on both sides in oil over medium heat. Remove chicken from skillet; add soup, hot pepper sauce, and water, stirring to loosen browned bits. Reduce heat to low. Place chicken in skillet, cover, and simmer 10 minutes, until chicken is fork-tender.
- Uncover; top each piece of chicken with cheese slice. Heat until cheese begins to melt. Serve.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 183
- Total Fat
- 14g
- Saturated Fat
- 4g
- Cholesterol
- 27mg
- Sodium
- 362mg
- Carbohydrate
- 6g
- Dietary Fiber
- 1g
- Sugars
- 2g
- Protein
- 9g
- Vitamin A
- 40%
- Vitamin C
- 11%
- Calcium
- 150%
- Iron
- 11%
- Potassium
- 39mg
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