Name: Crispy Bacon & Chocolate Granola Saganaki with Paprika Chicken & Creamy Lemon Reduction
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: greek
Ingredients: 200 grams cheddar cheese (cut into 8 thick slices for frying); 100 grams chocolate granola (crushed into coarse crumbs); 150 grams bacon (chopped into small pieces); 300 grams shredded chicken (pre-cooked); 200 milliliters double cream; 150 grams greek yogurt; 2 cups chicken stock; 3 cloves garlic (minced); 2 tablespoons paprika (divided: 1 for chicken, 1 for reduction); 2 eggs (beaten, for dredging); 100 grams bread (panko or fine breadcrumbs); 4 slices pita bread (for serving); 3 tablespoons butter (divided); 2 tablespoons soy sauce; 1 teaspoon salt; 1/2 teaspoon black pepper

Crispy Bacon & Chocolate Granola Saganaki with Paprika Chicken & Creamy Lemon Reduction

A bold Greek-Modern Creative fusion that reimagines the classic fried cheese saganaki by coating it with savory chocolate granola and crispy bacon crumbles, served alongside tender paprika-spiced shredded chicken in a luxurious Greek yogurt and cream reduction. This unexpected sweet-savory-umami combination honors Greek cheese traditions while embracing contemporary flavor complexity.

45 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty8/10

Sour3/10

Umami8/10

Spicy2/10

🥄 Texture

Crunchy, caramelized exterior from the chocolate granola and bacon gives a pronounced crisp bite, yielding to molten, stretchy cheddar inside. The dish contrasts that gooey cheese with tender shredded chicken in a silky cream-yogurt sauce and soft, slightly-charred pita.

👃 Aroma

Smoky bacon and toasted granola/chocolate notes dominate, layered over savory cheddar and roasted garlic. Warm paprika and a rich creamy/dairy background round out the scent, with a faint char from the pita.

🍷 Pairs Well With

A crisp, acidic sparkling wine (e.g., Champagne or Cava) or a bright, hoppy pale ale — both will cut the richness and complement the smoky-salty flavors.

🥗 Side Dishes

A bright, lemony arugula salad with shaved fennel or pickled red onions to lift the plate; roasted or charred seasonal vegetables (like asparagus or Brussels sprouts) or simple herbed new potatoes for a heartier accompaniment.

Ingredients(16 items)

1200 grams cheddar cheese (cut into 8 thick slices for frying)

2100 grams chocolate granola (crushed into coarse crumbs)

3150 grams bacon (chopped into small pieces)

4300 grams shredded chicken (pre-cooked)

5200 milliliters double cream

6150 grams greek yogurt

72 cups chicken stock

83 cloves garlic (minced)

92 tablespoons paprika (divided: 1 for chicken, 1 for reduction)

102 eggs (beaten, for dredging)

11100 grams bread (panko or fine breadcrumbs)

124 slices pita bread (for serving)

133 tablespoons butter (divided)

142 tablespoons soy sauce

151 teaspoon salt

161/2 teaspoon black pepper

Instructions

Prepare the crispy bacon: In a large skillet over medium-high heat, cook the chopped bacon until crispy (about 8 minutes). Remove with a slotted spoon and set aside on paper towels, reserving 2 tablespoons of bacon fat in the pan.

Prepare the chocolate granola coating: In a shallow bowl, combine the crushed chocolate granola with half the crispy bacon pieces and set aside. In another shallow bowl, beat the 2 eggs. In a third bowl, combine the bread crumbs with salt and pepper.

Coat the cheese slices: Take each cheddar cheese slice and first dredge in the beaten egg, then coat generously in the chocolate granola-bacon mixture, pressing gently so it adheres. Set coated cheese slices on a plate.

Fry the saganaki: Heat 1.5 tablespoons of butter in the skillet with the reserved bacon fat over medium-high heat. Once foaming, carefully place 4 cheese slices in the pan and fry for 2-3 minutes per side until the coating is golden-brown and crispy and the cheese begins to ooze slightly. Transfer to a warm plate and repeat with remaining 1.5 tablespoons butter and cheese slices.

Prepare the paprika chicken reduction: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add the shredded chicken and stir in 1 tablespoon paprika, cooking for 2 minutes to toast the spice.

Create the creamy sauce: Pour in the chicken stock and bring to a simmer. In a small bowl, whisk together the greek yogurt, double cream, soy sauce, and remaining 1 tablespoon paprika. Slowly whisk this mixture into the simmering stock, stirring constantly to prevent lumps. Simmer for 3-4 minutes until the sauce thickens and coats the back of a spoon.

Warm the pita bread: Lightly toast the pita bread in a dry skillet or over an open flame for 30 seconds per side until warm and slightly charred.

Plate and serve: Arrange warm pita bread on serving plates. Place 2 crispy saganaki slices on each plate. Spoon the paprika chicken cream reduction around and over the cheese. Garnish with remaining crispy bacon pieces and serve immediately while the cheese is still warm and slightly melted.