- 8 slices bacon
- 1 8 ounce package Neufchael, softened
- 3/4 cup toasted walnuts, coarsely chopped
- 6 scallions, chopped
- A pinch freshly grated or ground nutmeg
- 2 boneless, skinless chicken breasts, split lengthwise into 4 cutlets
- Salt and pepper
- 4 tablespoons EVOO
- 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
Preheat the oven to 375 degrees . Arrange the bacon on a broiler pan; bake until crisp, 12 to 14 minutes. Let cool, then chop.
In a medium 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 tbsp. EVOO, one turn of the pan. Add the chicken; cook until browned and cooked through, about 3 minutes per side.
In a medium bowl, whisk the lemon juice, vinegar, mustard, honey and the remaining 3 tbsp. 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 bagel tops.