Buffalo Chicken Bake

Marinade for Chicken:

• 1/2 cup Frank's Buffalo Wing Sauce
• 1 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. onion powder

Put 4 large boneless skinless chicken breasts into a large ziploc bag and pour the marinade in. Massage it into the chicken with your hands.  Let sit in the refrigerator for  up to 5 hours.

For the Chicken Bake:

• 1 orange bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 red onion, cut into thin strips
• 2 tbsp. Frank's Buffalo Wing Sauce
• 1 cup shredded Mozzarella cheese

Preheat oven to 350F.

Place the chicken in a baking dish and discard the marinade.  Layer the bell peppers and onion over the top and drizzle 2 tbsp. Frank's over the top.  Bake for 40 minutes - after 30 minutes cover the dish with foil to avoid the peppers and onions burning.  After 40 minutes, pull the dish out, turn broiler on, remove foil and sprinkle cheese over the top.  Put back into the oven under the broiler until the cheese is melted and starting to brown, about 3 minutes.

Enjoy!