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Taste of Italy...By Chef Jimmy

6/4/2018

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  • Italian Chopped salad
  • Ingredients
    • Dressing:
    • 3 tablespoons red wine vinegar
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon sugar
    • 1/3 cup extra-virgin olive oil
    • Salad:
    • 8 cups coarsely chopped romaine lettuce (from 2 large hearts)
    • 1 4-oz. ball fresh mozzarella, shredded
    • 3/4 cup sliced jarred roasted red peppers
    • 1/2 cup thinly sliced pepperoncini peppers
    • 1/2 cup pitted kalamata olives
    • 3 ounces sliced Italian salami (such as sopressata), cut into ribbons
    • 1/4 cup fresh basil, finely chopped
    • 1 small red onion, thinly slice

  • Gnocchi:
  • 1 (8 ounces) container ricotta cheese
  • 2 eggs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup all-purpose flour, or as needed
  • Method
  1. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
  2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use. 
      3. Bring water to a boil and cook ub=ntil they float

CHICKEN ROLLATINIW/SUN DRIED TOMATOES AND MOZZARELLA 
 I
ngredients:

  • 8 thin chicken cutlets, 3 oz each
  • sun dried tomatoes
  • ​​shredded ​mozzarella cheese​
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup Romano cheese (or parmesan)
  • fresh pepper​
  • Method
Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Dip the chicken in the egg then in the breadcrumbs to coat well. Place each cutlet on a work surface such as a cutting board and lay  1/2 slice cheese and a few chunks 
sun dried tomato on one side of the chicken cutlet.Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, top with remaining crumbs and spray lightly with oil

Bake 25 – 30 minutes. Serve immediately! Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

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