I think Chicken Concetta is going to be my new pseudo name.  I could sink my teeth into this Italian dish any given day of the week!  On top of all that goodness is my own fresh Homemade Marinara Sauce and I’m here to tell you I will not go back to that expensive jar stuff!  Check out my super easy Homemade Marinara Sauce!  Just that alone on pasta is delicious all in itself.  OK, maybe a little fresh grated Parmesan cheese on top…  Everything is better with cheese…

OK, back to this dish.  I start with a thin chicken breast that is cooked and add layers of mozzarella cheese, Prosciutto and marinara sauce.  Oh My Goodness, I’m drooling just typing that!  Then I like serving it on top of a mound of spaghetti.  Heck, I usually add even more marinara sauce on the pasta.  It is lip smacking good!

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Here’s how I make it.

Chicken Concetta

For my Homemade Marinara Sauce, check out this post.

If you’re serving the Chicken Concetta over spaghetti pasta, I suggest doubling the marinara sauce recipe.

I am in love with prosciutto!  Where has it been all my life?  And I love it even more when I fry it up just a bit.  Oh that crispy, salty, ham taste is too addictive.  Be sure to fix a few extra pieces for snacking!  It reminds me of country ham…  NO, it’s not country ham, just reminds me of it.

In a large skillet, over medium high heat, that you’ll also be cooking the chicken in, put a super thin layer of extra virgin olive oil.  Fry about 8 slices of prosciutto until it gets a little bit crispy.  This will only take about 1 minute on each side in a hot pan.  Put them on a plate and set aside.

Since chicken breasts can be a bit thick, I like to slice them across the middle to make 2 thin slices.  They’ll cook more evenly and much quicker.

Salt and pepper both sides.

In the same large skillet that you cooked the prosciutto in, add a little more extra virgin olive oil.  Over medium high heat, cook the chicken pieces about 3 minutes on each side or until they are no longer pink in the center.

Once they are cooked through, turn off the burner and leave the chicken breasts in the pan.   Start the layering, in no particular order, but I like to start with spooning a little marinara sauce on each breast.

Then some mozzarella cheese…

A little more marinara sauce…

Add the prosciutto on top of all that hot melting cheese…

And Yes, a little more marinara sauce!   If everything is hot as you’re layering it, the cheese will melt all on it’s own.  If it’s not, just pop the oven safe skillet under the broiler for a few seconds.

For our guests, I served the Chicken Concetta over spaghetti pasta and extra Homemade Marinara Sauce, Prosciutto Stuffed Mushrooms, Chopped Kale Salad and fresh made Balsamic Vinaigrette.

Like I said, you can layer any way and in any order you’d like.

Are you on a low carb diet?  Just skip the pasta!  You really won’t miss it!

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Here’s the printer friendly recipe.