Dress up your cream cheese for a tasty dinner debut

If you're going to smear some cream cheese on anything other than a bagel, it's nice to dress it up.

In this easy recipe for open-face chicken sandwich, cream cheese is blended with soft goat cheese, roasted red peppers, garlic, lemon juice and a splash of hot sauce to create a terrific spread that is a fine complement to the butter-fried chicken.

The same spread — which can be made ahead and refrigerated — also would do well topped with smoked salmon, or used in place of mayonnaise and other condiments on a burger.

Or to really mix things up, cut your chicken breasts into chunks and cook as directed in the recipe. Just when the chicken is cooked, add about 1/4 cup of water or broth and about half of the pepper-cheese mixture. Stir to blend and cook until the cheese melts and forms a thick sauce. Serve over the toasted bread or over pasta.

Open-face chicken sandwich with roasted red peppers and cheese spread

Start to finish:25 minutes

Servings:4

12-ounce jar roasted red peppers, drained and patted dry

8-ounce log goat cheese

4 ounces cream cheese

3 cloves garlic

1 teaspoon lemon juice

1 teaspoon hot sauce

Salt and ground black pepper

4 large, thick slices sourdough or other rustic bread

1 tablespoon extra-virgin olive oil

2 boneless, skinless chicken breasts

3 tablespoons all-purpose flour

1 teaspoon garlic powder

2 tablespoons butter

4 Peppadew peppers or jarred banana pepper slices, diced

Heat the oven to 400 F.

In a food processor, combine the red peppers, goat cheese, cream cheese, garlic, lemon juice, hot sauce, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Process until smooth, scraping the side of the bowl as needed. The mixture should be thick and spreadable. Set aside.