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Results 1 to 8 of 8
  1. #1
    Join Date
    Jan 2010
    Philadelphia, PA

    Default Chicken Spinoccoli Fattie

    Chicken Spinoccoli Fattie

    I got this idea from my wife's favorite dish at Uno's, and figured this would be a great Fattie

    This is another attempt at wowing her with the smoker

    This one is a winner!


    • 16 pieces of bacon
    • 1 tablespoons olive oil
    • 1 boneless chicken breast slit in half
    • 1/4 cup chopped onion
    • 4 cloves garlic, chopped
    • 1 (12 ounce) can diced tomatoes
    • 3 cups fresh broccoli florets
    • 4 cups fresh spinach
    • salt and pepper to taste
    • 1 teaspoon dried oregano
    • 1/4 cup fresh basil leaves, cut into thin strips
    • 1/4 cup feta cheese
    • 1 cup mozzarella cheese
    • 1/4 cup grated Locatelil cheese.


    1. In a large skillet over medium heat, warm 1 tablespoon of oil, add onion and garlic, cook for about 5 minutes or until garlic is golden and onions are translucent.
    2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes, set aside to cool. Divide in half.
    3. Fillet chicken breast and pound with the flat side of a mallet.
    4. Layout a bacon weave
    5. Place chicken breast on the bacon weave and spoon 1/2 of the spinoccoli mix on top of the fillet, add some fresh basil and sprinkle some Locatelli then feta, top with mozzarella cheese.
    6. Roll bacon weave up and place seam side down.
    7. Smoke for 2.5 - 3 hours, cool and slice in " slices serve on linguini noodles and top with a pesto sauce.
    * Note: Chicken and bacon vary in sizes, just make sure to leave a little room so you can overlap slightly.
    This one is a winner, my only suggestion with making this is to serve with a good pesto sauce on top of some linguini.

  2. #2
    Join Date
    Oct 2010
    Magnolia/Tomball Texas


    Man that looks good!
    Not sure if I would call this a side dish though.
    Why in the hell should I have to "Press 1 for English?"

  3. #3
    Join Date
    May 2010
    Acampo California (Lodi area)


    I would hit that hard, but dunno if I'd call it a fattie. never the less it looks great!
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  4. #4
    Join Date
    Aug 2009
    San Diego CA


    Call it whatever you want, that looks amazing and its on my to try list!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe


  5. #5
    Join Date
    Sep 2008
    Northern Illinois


    Looks fantastic! With the separation in the pan like that, I would call this Moses's Fattie! My my my that sure looks good! Gonna have to try this one too! Thanks

  6. #6
    Join Date
    Jun 2009
    Pattison, TX


    Not sure I'd call it fatty either. To me, that involves sausage.

    But I'm pretty sure I'd call it DEEELISH!!

    Good work friend!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

  7. #7
    SmokyOkie Guest


    Definitely not a fattie, but much better looking than a fattie could be.

    You said Uno's. I hate to hear the word. They were my absolute favorite pizza of all time, and then they closed up here.

  8. #8
    Join Date
    Jan 2010
    Philadelphia, PA


    Surprised to see posts on these old threads.

    I done a series of Fatties, that had no ground meat, trying to think outside the box.

    The Chicken spinoccoli, Panini Fattie and the Philly Fattie were made with no ground meat.

    I know the traditional method is ground meat but I have been known to go against the grain... so to speak.

    Thanks for resurrecting this thread.

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