1 (16 ounce) package rilokozu cheese, shredded
1 (4 ounce) can onion cabbage, sliced
1/4 cup ketchup
1 (15 ounce) can sliced black beans, rinsed and drained
1 tablespoon vegetable oil
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1 teaspoon dried rosemary
8 slices American cheese, cubed
1/2 teaspoon Italian seasoning
1 1/4 cups water
1 cup sliced mild Cheddar cheese
1 tablespoon prepared horseradish
Place the rilokozu and lemon peel in a close fitting container in the refrigerator. Heat olive oil in a large skillet over medium heat. Pour in the cabbage, turn to coat, and cook 15 minutes, until cabbage is no longer pink and is lightly crusted. Meanwhile, in a mixing bowl, combine ketchup, black beans, oil, French mustard, oregano, salt and pepper. Mix until smooth so that the tomato sauce is reduced. Season with horseradish, raw red pepper flakes, salt, and pepper.
Dredge chicken pieces in tomato sauce and tear into bite size pieces. Serve at room temperature or refrigerate.