Best Of Everything Bagel Chicken with Scallion Cream Cheese Sauce


Everything Bagel Chicken with Scallion Cream Cheese Sauce New Everything Bagel Chicken with Scallion Cream Cheese Sauce



Ingredients


Everything Bagel Chicken




  • 2 tablespoons butter melted, see Note

  • 4 medium chicken breasts

  • salt

  • 1/4 cup Everything But the Bagel seasoning




Scallion Cream Cheese Sauce




  • 1 tablespoon butter

  • 1 teaspoon Everything But the Bagel seasoning

  • 4 oz. cream cheese softened, see Note

  • 6 tablespoons chopped green onions 1/4 cup +
    2 tablespoons

  • 1/4 cup half-and-half or milk see Note




Garnishes




  • green onions thinly sliced

  • Everything
    But the Bagel seasoning




Instructions




  1. Preheat oven to 400º F.

  2. Place chicken breasts top-down in a baking dish. 9×9″
    or larger. Using a pastry brush, brush surface of chicken with butter then
    sprinkle with salt. Don’t use as much salt as you normally would, since most
    Everything But the Bagel seasonings have salt in them.

  3. Sprinkle surface of chicken with half the Everything But the
    Bagel seasoning. Use tongs and carefully flip chicken breasts. Brush tops with
    the remaining butter, sprinkle with the salt and coat with the
    remaining Everything but the Bagel seasoning.

  4. Bake at 400º F for 25-35 minutes or until internal
    temperature reaches 160º F. See Note.

  5. Meanwhile, melt 1 tablespoon butter in a medium bowl. Whisk
    in remaining sauce ingredients until very smooth. Taste and add salt to taste.

  6. When chicken is baked, remove from oven and let stand 5
    minutes. Serve with plenty of scallion cream cheese sauce.




Recipe Notes


If paleo, you can use * ghee or a neutral oil like avocado
or refined coconut oil. If dairy-free, use vegan butter or neutral oil. * dairy
free cream cheese like Kite Hill * unsweetened plain non-dairy milk of choice
Cooking Times for Chicken Breasts by Size * Small chicken breasts: 25 minutes *
Medium: 30 minutes * Large: 35 minutes




Base Recipe adapted from this SITE







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