What's for Dinner? Mediterranean Prosciutto wrapped Chicken

We went to the beach today!

Did I mention it was in Michigan?? In February??

We are weird. It was 4 degrees with the wind chill- although after being out there, I think the thermometer was lying and actually froze before it could give the actual temperature.

We usually go to the beach at least once in the winter to see the ice over Lake Michigan. It looks so awesome. Looking at out, it looks like waves coming into the beach and plays tricks on your mind because that is all ice and snow. Sometimes it will freeze like shark fins. We used to tease the kids that they actually were shark fins. However our kids were too smart to fall for it...One year, we had remarkably cold weather and actually walked out onto frozen Lake Michigan about 1/4 mile past the light house. You turned around and the light house was behind you. Don't do that. That was stupid. There are all kinds of fissures/gaps/holes/life sucking portals in the ice that could cause you to fall through. We were dumb. But it really was cool.....

You need something warm when you go to the beach...in Michigan....in February....so I made prosciutto wrapped chicken for dinner. Super simple, super yummy and very unMidwestern. We actual eat more Mexican food and Mediterranean food than "midwestern" food, so for us, it was a Saturday.

Prosciutto Wrapped Chicken

2 boneless, skinless chicken breasts, cut in half lengthwise (to make them thinner)

8 slices prosciutto it will take 2 slices to wrap around each chicken breast

olive oil

Wrap one piece of prosciutto around the chicken and continue around with a second piece until chicken is mostly-totally wrapped. Do all 4 chicken pieces

Brown chicken in olive oil on both sides, until it is almost cooked through

Add 1 sliced zucchini -I cut the zucchini in half lengthwise, then cut in half moons

1-2 tsp tuscan seasoning

Cook a few minutes

Add about 1 cup olives cut in half your choice of olive type

about 1 c halved marinated artichokes

optional 1 sliced onion

optional 1 c halved cherry tomatoes

optional 1 c sliced mushrooms

(those are optional because you may not have them on hand and because my husband doesn't like them so I usually don't add them!)

When chicken is cooked through and vegetables are cooked and warmed

Top each chicken breast with 1/2-1 slice of provolone cheese and allow to melt

Drizzle the entire pan with Balsamic vinegar glaze

I served this with salad (we have salad every night) and toasted gluten free french baguette drizzled with olive oil.

Give it a try, make it your own! Mine is never perfect, but it tastes good!