We recently went to Atlanta for the AC Milan v Club America soccer ( or football if you aren’t American) game. I gave Chicken Legs tickets to the game for his birthday back in May.
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
- ½ bottle Lawry’s Garlic &Herb marinade
- 3 thin slices of prosciutto
- 3 slices of provolone
- ½ 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!