• 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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