May entry: Chicken Parmigiana Fattie Q-View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

DougE

Smoking Guru
Original poster
OTBS Member
★ Lifetime Premier ★
Apr 13, 2010
5,297
5,789
Richmond,KY
First off, I had to grind some chicken breast but I don't have a meat grinder. My cuisinart food processor was quite up to the task though. I spiced up the ground chicken with oregano, basil, garlic powder and crushed red pepper. 

5e8888c9_05-16-10_1455.jpg


7aa2be6f_05-16-10_1456.jpg


Now for the sauce I wanted something fairly thick so I took a can of Hunts (basil garlic or some such) spaghetti sauce, added 2 cans of shitake mushrooms to it and simmered it until it was almost as thick as tomato paste (about 4 hours).

Now lets put this thing together (I seem to be missing a couple prep pics so I'll post what I have.

9b6dd565_05-17-10_1650.jpg


Here's where some pics are missing.

I started by spreading a layer of the sauce/mushroom mixture down followed by some grated parmesan cheese then topped that off with sliced mozzarella. One layer didn't seem like it'd be throwdown worthy so I repeated the process and added another layer of sauce, parmesan and mozzarella. 

This is on the second layer right before I added the second mozarella layer.

ee29428c_05-17-10_1711.jpg


This thing was a bear to get rolled up with just one pair of hands. The guts wanted to keep oozing ahead of me but I managed to get the better of it.

Onto the smoker she goes.

2e7b77ed_05-17-10_1803.jpg


A couple hours later.

03f4935c_05-17-10_2137.jpg


202aead4_05-17-10_2233.jpg


53564d8a_05-26-10_2137.jpg


It was real tasty and I'll be making more of these in the future.

Thanks for looking.
 
Congrats on that FATTY, I like the spices you used in this recipe. It's all good my friend.
 
The ground chicken is a bit flimsier than sausage. Frequent trips to the freezer were required in making this fattie. Keep your chicken semi-frozen and you should have good results.
 
I'm liking how you did that. I gotta try your method of chicken fatty.
PDT_Armataz_01_34.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky