Smoked Chicken Italian Fatty

This recipe is a twist on the ever popular “Bacon Explosion” featuring a bacon weave wrapped around sausage and smoked/grilled. I love taking the basic premise of this recipe and adding a couple of tasty and unique ingredients. The great thing about these “explosions” or “fattys” as they’re called, is that they slice up so beautiful and fit perfectly on a toasted bun! This particular version uses pounded marinated chicken breasts and has a touch of Italian to it!

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What you’ll need:

Preparation:

  • 1. Split the chicken breasts in half lengthwise. Pound the breasts out with a meat tenderizer to about ¼ inch thickness.
  • 2. Place the breasts in a doubled up freezer bag and pour in the Smoke On Wheels BBQ Marinade. Marinade the breasts for at least 3 hours and up to 6 hours.
  • 3. Assemble your bacon weave using the “8 Strip” process.
  • 4. Take the Italian sausage and put it into a 2 lb. zip lock bag. Lay the bag flat and use a rolling pin to roll the sausage out flat from corner to corner.

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  • 5. With a knife or kitchen shears, cut along each edge of the zip lock bag from the opening so you can peel back the top of the bag.
  • 6. Gently lay the sausage on top of the bacon.
  • 7. Dust the sausage with Oakridge Santa Maria rub and lay the chicken breasts on top of the sausage.
  • 8. Lay strips of roasted red pepper and basil along one half of the chicken.

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  • 9. Sprinkle the grated provolone cheese on top of the peppers and basil.

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  • 10. From the end of the bacon weave where the peppers and cheese are… tightly roll the entire weave into a roll.

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  • 11. Place roll into half foil pan and transfer onto grill at 325 degrees.
  • 12. Cook for about 15-20 minutes in the foil pan so the roll can “set”.
  • 13. Remove the roll from the pan and finish directly on the grill until internal temperature reads 165 degrees.
  • 14. Let the roll rest for fifteen minutes and slice into medallions for serving.

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Absolutely Gorgeous!!!

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