Emilys Spicy Chicken

• 1 package GrillMates Southwest Marinade, 1 Ounce Packet
• 2 Tablespoons Water
• 2 Tablespoons White Vinegar
• 1/4 cups Vegetable Oil
• 6 whole Chicken Breasts
• 6 slices Provolone Cheese

1. In a large bowl combine Southwest Marinade mix with the water, vinegar and oil.
2. Add the chicken, make sure it all gets coated, then cover and place in the fridge for 30 minutes.
3. While the meat is marinating, preheat oven to 350F and lightly spray a cooking dish that is big enough for your chicken breasts (9x13 should do it) with Pam.
4. When the chicken is ready place each piece in the baking dish and pop it in the oven for 30 minutes.
5. Discard remaining marinade.
6. After 30 minutes the chicken should be done; to test cut a slit in the thickest section of the largest breast.
7. If the juices run clear the chicken is done.
8. Place one slice of provolone on top of each breast and bake for another 5 minutes.
9. The cheese should be nice and melted.
10. ***We usually serve this with a big salad and some sort of potatoes, but were from Idaho.

marinade, water, white vinegar, vegetable oil, chicken breasts, provolone cheese

Taken from tastykitchen.com/recipes/main-courses/emilye28099s-spicy-chicken/ (may not work)