Taste of Italy...By Chef Jimmy

• 
  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 
 Ingredients:

• 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.