Chicken and Cheese over English Muffins |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I got this from the cookbook that my boyfriend bought. I haven't tried it yet, but it sounds yummy! Ingredients:
1 1/2 cups milk |
4 ounces gruyere cheese |
1 tablespoon cornstarch |
1/4 teaspoon salt |
1 cup cherry tomatoes |
1 teaspoon fresh thyme, chopped |
12 ounces boneless skinless chicken breasts, cooked |
1/4 cup fresh chives, cut into 1-inch pieces |
1/8 teaspoon cayenne pepper |
4 english muffins, split, toasted |
Directions:
1. In 10-inch skillet, with wire whisk, mix milk and cornstarch until blended; heat to boiling over high heat, stirring mixture frequently. Reduce heat to medium and cook, stirring constantly until sauce has thickened slightly, about 1 minute.
2. Meanwhile, slice each tomato in half, cut chicken into 1/2 inch pieces, and shred cheese.
3. When sauce is heated, add salt, thyme, chives, tomatoes, chicken, cheeze, and pepper with heat-safe spatula. Stir mixture over med-high heat until heated through.
4. To serve, place 2 English muffin halfves on each of four dinner plates. Spoon chicken mixture on top.
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