Cheddar and Onion Soup Chicken

4 skinless, boneless chicken breast halves

½ cup all-purpose flour for coating

1 tablespoon vegetable oil

1 (1 ounce) package dry onion soup mix

2 cups boiling water

2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Place flour in a shallow dish or bowl; heat oil in a medium skillet over medium high heat. Dredge chicken in flour, then brown in hot oil; place browned chicken in a 9x13 inch baking dish.

Combine soup mix and boiling water in a small bowl; top chicken with cheese, then water/soup mix.

Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and cheese is bubbly and brown.