Ruegger's Bagels Chicken Bagel Azteca

4 chicken breasts
Dash of Tabasco
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
6 onion bagels, cut in half
3/4 cup commercially prepared jalape�o cream cheese
1 cup mild or medium strength salsa
1 (14 ounce) can green chiles, chopped or 1 whole fresh
mild chili, ribbed, seeded and chopped
1/2 pound queso blanco cheese (in Mexican grocery stores or
at supermarkets in the West) or mozzarella, grated

Squirt and rub each chicken breast with a dash of Tabasco (to sharpen flavor).

Mix the onion powder, garlic powder, thyme, pepper, salt and paprika together and rub on the chicken breasts. Spray a nonstick saut� pan with cooking oil and saut� chicken until done (10 to 13 minutes) over medium high heat.

While the chicken is cooking, spread each bagel half with about one tablespoon of the cream cheese and top with salsa and green chiles.

Place the chicken breasts on a cutting board and chop into half-inch cubes; divide equally atop the bagels. Top the chicken with the grated cheese. Broil for about five minutes, until the cheese is melted.

Servings: 6