The iPhoto definitely doesn't do this dish justice! At our house, the husband does the grilling, so he put the marinated chicken on while I cooked the pasta and in no time we had a delicious meal. I used penne pasta(because that is what I had in the pantry)and a store bought bottle of alfredo sauce to save on time.
4 boneless chicken breasts
1/2 bottle of garlic and herb marinade
4 thin slices of prosciutto
4 slices of provolone cheese
1. Put chicken in a gallon baggie and pour garlic and herb marinade over it to marinate in the refrigerator for 8 hours.
2. When ready to cook, place a dry towel over the bag of chicken and pound the chicken breasts to ensure quick and even cooking.
3. Grill chicken until almost done. Place a slice of prosciutto on each chicken breast and then a piece of provolone over the prosciutto and close lid to melt cheese for about 2 minutes.
4. Serve over cooked pasta tossed with alfredo sauce.
Inspiration found at plainchicken