Chicken Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with vegetable oil or nonstick spray.

Combine grated cheddar, grated parmesan, flour and salt in a bowl. Toss to distribute flour evenly over the cheese — this helps the cheese crisp rather than spread.

Drop 1/2-cup mounds of the cheese mixture onto the prepared sheet spaced 3–4 inches apart (you should get 6–8 discs). Using the back of a spoon or the bottom of a measuring cup, gently flatten each mound into a 4–5 inch round about 1/8 inch thick.

Bake for 6–8 minutes until edges are golden and centers are set. Remove from oven and let sit 1 minute until pliable. If you want a cup/shell shape, immediately drape each warm cheese round over an inverted oven-safe bowl or a small ramekin to form a shallow shell; let cool and crisp completely. For a sealed pocket, proceed to assembly while rounds are warm (see Assembly).

While cheese rounds bake, cook the bacon: heat a skillet over medium, add bacon slices and cook until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain, then chop or crumble. Reserve 1 tablespoon of bacon fat in the skillet and discard the rest.

Season chicken with smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add olive oil to the reserved skillet (or use same pan with bacon fat), heat over medium-high, and sear chicken 2–3 minutes per side until golden (they will finish cooking later). Remove chicken to a plate.

Reduce heat to medium, add chopped onion to the skillet and sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Return chicken to skillet, add chicken stock (or water). Cover and simmer 12–15 minutes until chicken reaches 165°F (74°C) and is tender. Remove chicken to a cutting board and let rest 5 minutes, then shred with two forks. Stir shredded chicken into the skillet juices and toss with crumbled bacon and chopped parsley. Taste and adjust seasoning.

In a small bowl combine BBQ sauce, honey, apple cider vinegar and optional hot sauce. Stir until smooth and taste — adjust honey or vinegar for sweetness/acidity balance. Reserve about 3–4 tablespoons of sauce per serving to toss with the shredded chicken; keep remainder for drizzling.

Toss about 3–4 tablespoons of the HB sauce with the shredded chicken and bacon mixture until evenly coated. Keep extra sauce on hand for serving.

In a medium bowl combine mayonnaise, apple cider vinegar, sugar, salt and pepper. Whisk until smooth.

Add shredded cabbage, grated carrot and sliced red onion. Toss thoroughly to coat. Taste and adjust seasoning. Refrigerate until assembly to let flavors meld (at least 15 minutes).

If you made flat cheese rounds for a sandwich-style presentation, skip to 'Assemble'. If you want sealed pockets, preheat oven to 375°F (190°C). On a lightly floured surface combine the 2 tbs cold butter and 1/2 cup flour into the reserved 1/2 cup grated cheddar mixture (from ingredients) to make a small dough — the butter and flour will bind cheese so it can be folded. Use a little water (up to 1 tsp) if needed to bring dough together into a pliable disk. Roll gently into 4 small rounds about 1/8" thick.

Place a warm/baked cheese round on a piece of parchment. Spoon about 3/4 cup of the sauced shredded chicken into the center, top with 2–3 tablespoons of slaw (drain excess dressing first), and a sprinkle of extra shredded cheddar. Top with another cheese round. Brush edges lightly with beaten egg to help adhesion. Bake on prepared sheet for 6–8 minutes at 375°F until cheese edges re-melt and seal. Remove and let rest 2 minutes before serving.

Assemble (open cheese-crisp bowls or plated)

If using cheese shells/cups: fill each cooled cheese shell with 3/4 cup HB chicken, top with 2 tablespoons slaw and drizzle with remaining HB sauce. If using flat cheese crisps: place a flat crisp on a plate, mound 3/4 cup chicken, top with slaw and an extra crisp or sprinkle of cheddar if desired.

Garnish with chopped cilantro or parsley and serve immediately while cheese is crisp and chicken is warm.