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Chicken Bagel Sandwiches with Bacon-Walnut Cream Cheese

A rich bacon-walnut spread paired with chicken and greens sits inside pumpernickel bagels.


  • 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


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.

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