Prep Time: 10 min. Cook Time: 20 min.
1 tablespoon all-purpose flour
1 tablespoon chili powder
4 skinless, boneless chicken breast halves (about 1 pound)
2 tablespoons vegetable oil
1 can (10 3/4 ounces) condensed tomato soup
1/4 cup shredded Cheddar cheese or Monterey Jack cheese
1. Stir the flour and chili powder on a plate. Coat the chicken with the flour mixture.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
3. Add the soup to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top the chicken with the cheese.
Cost per recipe: $4.62
Cost per recipe serving: $1.16
Makes: 4 servings.
Serve these Tex-Mex-style chicken breasts with Spanish yellow rice and refried beans. A romaine salad tossed with tomatoes, cucumbers and lime vinaigrette would be outstanding, too.
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