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Gala's Favorite Chicken
Bagel Snack
6-10 acelgas leaves stemmed and sliced into 1
inch strips
1/2 medium small onion, diced
1 egg
1 Tporcini powder
1/4 c panko
boneless, skinless chicken breast or small part
salt and pepper to taste
Onion or basil and onion bagel
Olive Oil
Butter
Split a basil onion bagel in half to form 2 circles, spread the cut sides thinly and completely with sweet butter and broil until edges just begin to brown and butter has melted into the cut surface.
Sauté onions in a fruity olive oil until almost tender, stir in julienned acelgas and continue to stir until acelgas is tender. Season with fresh ground salt and black pepper, and a sprinkle of red pepper flakes (to taste, if desired), remove from heat, cover and keep warm.
Beat a whole egg with a fork until blended, season with fresh ground salt and pepper (to taste) and set aside.
Combine 1 tbsp ground porcinis with 1/4 cup panko.
Slice enough 1/4" chicken pieces to cover both cut sides of the bagel and leave no whole in the center, then place them in the seasoned eggs for 5 minutes to marinate.
Remove slices of chicken from egg, shake off excess, then place on panko mix, press down, then turn over, press again and set aside on a plate.
When all of the chicken is breaded, heat olive oil until medium hot and sauté slices for 3-5 minutes per side until they are done.
Assembly: Drain any excess oil from acelgas onion filling. Place the bagel bottom slice on a warmed plate and top with chicken slices to cover. Top the chicken slices with the acelgas onion filling,the remaining chicken slices and the bagel top. Insert toothpicks from the center of each side of the bagel at a slight angle towards the center of the bagel, then slice bagel in half. |
