We got up early on game day and made it to Hotlanta in time for lunch at our favorite place - The Tavern at Phipps. We always get the spinach chips and I usually get a plain chicken sandwich (SURPRISE!!).
There is one dish that is on their menu that I always want to try - the Marinated Chicken Breast. It is grilled chicken topped with prosciutto and melted provolone cheese served with a side of fettucini alfredo. I never get it since I am only eating lunch. I decided that I would try and recreate this dish at home for dinner tonight.
This was FANTASTIC! You MUST make this ASAP!!!
We marinated our chicken all day in Lawry's Herb & Garlic marinade and then grilled it. The key to the chicken is to pound the breasts thin so they cook quickly and evenly. I cheated and used a box of Macaroni Grill Fettucini Alfredo pasta (found it at Wal-Mart). You could make your own if you so desired and had the time after work.
- 2 boneless, skinless chicken breasts, pounded thin
- 1/2 bottle Lawry's Garlic &Herb marinade
- 3 thin slices of prosciutto
- 3 slices of provolone
- 1/2 pound fettuccine
- 1 (15oz) jar garlic alfredo sauce
Marinate chicken for 8 hours. Grill until almost done and top with prosciutto and provolone. Put the lid down on the grill and let the cheese melt for about 2 minutes. While chicken is grilling, cook pasta according to directions on box and heat alfreado sauce. Toss pasta and sauce. Serve chicken over pasta and enjoy!