Southwestern Chicken Skillet

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

4 skinless, boneless chicken breast halves

2 teaspoon vegetable oil

2 cloves garlic, minced

1/2 cup prepared salsa (mild, medium or hot depending on taste)

1 tablespoon Dijon mustard

1 cup shredded Monterey jack or pepperjack cheese

2 tablespoons chopped cilantro or green onions

Sprinkle chili powder, cumin and salt over chicken. Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook for 5 minutes. Turn chicken over. Combine salsa and mustard; spoon over and around chicken. Continue cooking, turning chicken and stirring sauce for 5 minutes or until chicken is cooked through. Sprinkle cheese and cilantro over chicken. Continue cooking for 1 or 2 minutes or until cheese is melted.

Shirley Pelican,
Palmer