Supported by Philadelphia Australia
This is the third recipe in a series I have done for Philadelphia Cream cheese spreadables. It’s been very enjoyable for me because I got stuck on making Cheesecakes with Philadelphia and it turns out there’s another whole world out there. I hadn’t realized PHILLY was so versatile. I’ve covered breakfast with this Banana, date and maple bacon bagel with PHILLY and then I moved onto brunch. How I love brunch, it usually means a sleep in for me and then something like this Creamy PHILLY, Strawberry Chia Jam and Cocoa bliss Bomb bagel . So next on my list is lunch.
Would you be pleased if I offered you this Crispy Chicken and Sweet Chilly PHILLY Bagel for lunch?. I am guessing you would. I know that if I had the chance to eat this all over again I’d like it. This is a Crispy toasted bagel with Sweet Chilly PHILLY infused with spicy gorgeous flavour notes and a very lively coleslaw.
I prepared all of the ingredients for this bagel, then we sat outside in the weak winter sunshine and ate them. No flies and no creepy crawlies to annoy us, just the beautiful rustling leaves of a big Fig tree and lots of crunching. First I made a dressing and set it aside for the coleslaw, then picked some coriander before opening the container of PHILLY. It has a layer of sauce that can be used as is, but I mixed the sauce through the cheese. It’s probably not the sort of thing I would usually make but once I had mixed it, it became an incredibly delicious spread that just went with all the other flavours. I cooked the chicken last so it would be warm. This is heavenly food that you could also take to work with you……if you had to. I’d prefer to savour it on the weekend.
I hope you give this a try for lunch or a snack. Oh and why not add some corn chips into the mix they add extra crunch to this bagel. I love a chip and PHILLY bagel. ( Don’t tell anyone)
- 4 bagels cut in half
- 1 x 250 gm (8 oz) container of PHILLY Sweet Chilli pourover cream cheese
- 500 gm ( 1 lb ) chicken tenderloin fillets ( or breast cut into strips)
- ½ teaspoon cumin
- 1 egg and ½ cup of milk for egg wash
- 1 cup of plain flour
- 2 cups Japanese Panko crumbs
- 2 Tablespoons cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 x 250 gm (8 oz) packet of sliced coleslaw vegetables ( mine was beetroot, carrot and broccoli stalks)
- 1 bunch of coriander
- 2 Tablespoons lime or lemon Juice
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon sugar
- 3 Tablespoons oil
- ¼ teaspoon salt
- *optional 1 Tablespoon chopped Jalapeño or red chilli
- ½ cup of plain oil for frying
- Mix the Panko crumbs ( or any other crumbs) with the 2 Tablespoons cumin, 1 teaspoon smoked paprika and ½ teaspoon salt and put crumbs in a bowl. Mix the egg and milk together into a bowl, ready for dipping the chicken and put the flour into a bowl. Dip the chicken pieces in flour, egg and then Panko crumbs and put back into the fridge for now.
- Mix the PHILLY cheese with the cumin and a teaspoon of chopped coriander, to make a softy spreadable flavoured cheese.
- Put the pre-chopped slaw vegetables in a bowl and add ½ bunch of coriander chopped finely
- Get a jar or small container with a lid and put all of the dressing ingredients into it and shake well. Add these to the slaw and mix well. Turn the grill on ready to toast the bagels
- Heat the fry pan till hot then add half the oil. Start frying the chicken in batches till nicely browned. They will only take a few minutes to cook. Set aside to keep warm on a plate. Pop the bagels under the grill and toast on the inside. Use more oil if you need to.
- Spread the bagels with cream cheese and then add the slaw and chicken. Serve with lime and extra coriander
Find the best bagels for this recipe in Sydney. From this list here.