Day two of fatties is a chicken Parmesan fatty. Each roll is two lbs of ground chicken. I mixed Italian seasoning and Parmesan into the meet and formed the sheets. The filling is a blend of cream cheese, Parmesan, mozzarella and marinara along with prosciutto and sun dried tomato. I topped it with prosciutto and smoked with B&B oak lump and cherry wood. Near the finish I glazed it with a blend of Victoria’s Basil Marinara, Tomato paste and Swerve sweetener and topped with more Parmesan. Plated the fatty on shiritaki pasta noodles tossed in butter and garlic with some Victoria’s sauce to top it off. Sprinkled it al with fresh cut basil from my herb garden The appetizer is antipasto skewers of mushroom, pickled artichoke, marinated mozzarella, Cerignola olives , pepperocini peppers and assorted Italian salamis. Also addded some fresh roasted California wonder peppers. Roasted in olive oil they were super sweet. Dessert is a sugar free white chocolate panna cotta with fresh raspberry sauce. As usual the entire meal is keto. One of my personal favorites I’ve cooked this year thanks for looking