Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle the chicken pieces with the garlic powder, chili powder, and salt & pepper, then coat them in flour.
Add the butter and oil to an oven-proof skillet over medium-high heat. Once the pan is hot, sear the chicken for 3-4 minutes/side until lightly golden. Take the chicken out of the pan and set it aside.
Add the chicken broth to the pan and scrape up any brown bits. Stir in the salsa.
Add the chicken back into the pan and let the sauce start to bubble. Spoon some of the salsa over the chicken and sprinkle the cheese over top.
Place the skillet in the oven and let it cook for 5-7 minutes (chicken will cook through completely and the cheese will melt).
Serve with fresh chopped cilantro if desired. Season with extra salt & pepper as needed.
If your skillet isn't oven-proof, for step 5 you can either transfer the skillet contents to a baking dish or simply keep cooking the chicken in the skillet (cover it with a lid so the cheese melts).
If your chicken breasts are smaller, no need to cut them in half lengthwise, but you will need to increase cooking time. If you're unsure about whether chicken is cooked, always use a meat thermometer to ensure it's 165F in the deepest part.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.