Tavern Chicken
serves 2
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
Read more at http://www.plainchicken.com/2009/08/tavern-chicken.html#K3tSgJZ1bIte5msd.99
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
Read more at http://www.plainchicken.com/2009/08/tavern-chicken.html#K3tSgJZ1bIte5msd.99
ingredients :
2 boneless, skinless chicken breasts, pounded thin1/2 bottle Lawry's Garlic &Herb marinade3 thin slices of prosciutto3 slices of provolone1/2 pound fettuccine1 (15oz) jar garlic alfredo sauce
How to :
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
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