From the Kitchen of:  Happy

 

1/4	cup	sour cream
1/4	cup	mayonnaise
1		green onion, finely chopped
1	teaspoon	fresh ginger, grated (or ground ginger 3/4 teaspoon)
		salt to taste
4		bagels, cut in half horizontally
3/4	cup	dry bread crumbs
1/4	teaspoon ( 1 ml)	black pepper
4		boneless, skinless chicken breasts
2		eggs, beaten to mix
		canola oil for frying
1 3/4	cups	spinach, stems removed, leaves washed and dried

1.  In a small bowl; combine sour cream, mayonnaise, onion, ginger (add more if you prefer) and salt to taste.
2.  Combine bread crumbs, salt to taste and pepper.
3.  Dip each chicken breast into eggs and then into bread crumb mixture. Shake off excess crumbs.
4.  In a large frying pan; heat approximately 1/4 inch oil over moderate heat. Add chicken breasts and cook; turning once until golden and just done; about 12 minutes. Drain on paper towels.
5.  Spread ginger cream on each piece of bagel; place chicken on one side of bagel. Top with spinach.
 
 
Servings: 4