PUBLISHED: 12:18 PM on Wednesday, August 17, 2005
Southwestern Chicken Skillet

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

4 skinless, boneless chicken breast halves

2 teaspoons vegetable or olive oil

2 cloves garlic, minced

1/2 cup prepared salsa

1 tablespoon Dijon mustard

1 cup (4 ounces) shredded Wisconsin Monterey Jack or Pepperjack cheese

2 tablespoons chopped cilantro or green onion

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

Makes 4 servings.