Chicken scapanapoli with Alfredo

2 Boneless Chicken Breasts
1 bottle Alfredo Sundried tomato and basil sauce
1/2 Bottle Alfredo Sauce
1 pack Alfredo or Rotini Noodles
4 Slices of Prosciutto
1/2 Ball of Real Mozarella chesse
2 dashes of Basil
1 teaspoon Teriyaki Spice
4 oz of Rye or Jack Daniels
2 tsp. Of Olive Oil
1 tsp of Balsamic Vinegar
Cut chicken in to thin slices that are easy for grilling in a 9 x13 dish or smaller place sliced chicken. In a measuring cup combine 3/4 of Sundried Alfredo sauce Rye or JD and 1 dash of Basil with Teriyaki spice. Mix together and pour over chicken. Flip chicken so it is covered in marinate. Sprinkle 1 dash of Basil over chicken and sauce. Place in fridge for several hours to marinate
Fry chicken in medium sauce pan with Olive Oil and Balsamic Vinegar

Lay chicken flat in 9x13 dish or smaller. Slice Mozarella cheese in to thin slices and lay over chicken. Place the four slices of Prosciutto over the cheese and chicken. Sprinkle remainder of sauce over top. Place in oven at 350F for about 10-15 minutes or until cheese is melted.

Cook noodles until cooked and combine the desired amount of sauce to the cooked noodles.
Cut and serve the Prosciutto and Chicken with noodles beside.