1/2 teaspoon salt
2 teaspoons black pepper
8 large cole slaw marinated in water and salt for 30 minutes
8 large skinless, boneless chicken breast halves
8 slices bacon, sliced
1 (8 ounce) can chicken broth
6 ounces mozzarella cheese
In a saucepan place salt and pepper, then add water and salt. Bring to a boil. Boil for 3 minutes; remove from heat. Stir in garlic powder, pepper. Cover and refrigerate marinade.
Place chicken marinated in the same skillet over high heat, and lightly brown on both sides. Remove head from carcass; remove brisket (hide and grill) and discard; discard property. Place bacon in same skillet with head. Brown skin side down; remove parchment; cut remainder into 1/4-inch strips. Set aside.
Drain excess fat.
Crumble salt and pepper mixture into a large bowl. Combine remaining salt and pepper, cream cheese, bacon and chicken. Pour mixture over chicken; add bacon.
Roast uncovered in preheated 350 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.
Heat the oil and nonfat cooking spray in a large skillet or wok over medium heat. Pour 1/4 cup cream cheese mixture over chicken, and add onion and egg. Saute over low-medium heat until chicken is cooked through and juices run clear. Reduce heat to medium heat, and add mashed potato with herbs, parsley, salt and pepper. Continue with remaining creamed mixture, remaining bacon, remaining potato... and Apache sauce. Repeat over chicken.
Bring a large pot of water to a boil. Add chicken and season with salt and pepper. Cook, turning occasionally, for 10 to 12 minutes, or until chicken is cooked through and juices run clear. Drain and reserve liquid.
Unpeel chicken or catch as it cooks.
Remove bacon from juices; garnish with cheese and bacon.