Ingredients
8 slices bacon
1 package Neufchael (8 ounces), softened
3/4 cup toasted walnuts, coarsely chopped
6 scallions, chopped
A pinch of freshly grated or ground nutmeg
2 boneless, skinless chicken breasts, split lengthwise into 4 cutlets
Salt and pepper
4 tablespoons extra virgin olive oil (EVOO), divided
Juice of 1/2 lemon
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 green apple, such as Granny Smith, thinly sliced
2 small ribs celery with leafy tops, thinly sliced
1/2 red onion, thinly sliced
1 bunch watercress, trimmed
4 pumpernickel bagels, split and toasted
Directions
Pre-heat the oven to 375°F. Arrange the bacon on a broiler pan; bake until crisp, 12-14 minutes. Let cool, then chop. In a medium size bowl, mix the bacon, Neufchatel, nuts, scallions and nutmeg. Season the chicken with salt and pepper. In a heavy skillet over medium-high, heat 1 tablespoon EVOO, one turn of the pan. Add the chicken; cook until browned and cooked through, about 3 minutes per side. In a medium size bowl, whisk the lemon juice, vinegar, mustard, honey and the remaining 3 tablespoons EVOO. Toss with the apple, celery, onion and watercress. Season. Slather the bagel bottoms with the Neufchatel mixture. Top with a cutlet and salad, then add the bagel tops.
