Chicken Mornay Over English Muffins Recipe
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This flavorful chicken recipe combines bite-sized grilled chicken pieces in a rich cheese sauce loaded with cherry tomatoes and chopped green onions. When served over English muffins, this dish becomes a terrific lunch or brunch entrée.
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1 1/2 cups milk
1 tablespoon cornstarch
1 cup cherry tomatoes or golden grape tomatoes
3 cups chicken - cooked
2 tablespoons olive oil
1/4 cup Gorgonzola cheese
1/2 cup Swiss cheese - shredded
3 green onions - chopped
1/2 teaspoon thyme - dried, or 1/2 Tbsp. fresh thyme, chopped
1/4 teaspoon salt and fresh ground black pepper
1/4 teaspoon red pepper flakes - more to taste
4 English muffins
:medium saucepan, griddle or grill pan
In saucepan, heat milk over med-high heat while whisking in cornstarch.
Bring to boil, stirring frequently. When it comes to a boil, reduce heat to medium and cook until sauce has thickened, about 1 more minute. Reduce heat to low.
Slice tomatoes in half.
On griddle or grill pan, heat oil over medium heat.
Season 2 to 3 chicken breasts with lemon pepper on both sides.
Place on grill pan. Cook until both sides are golden brown and middle is no longer pink (about 5-7 minutes each side, depending on thickness)
Remove from heat, cut into bite size pieces to equal about 3 cups.
Add tomatoes, diced chicken, cheese, green onion, thyme, salt, pepper, and red pepper into thickened milk. Stir until heated through.
To serve: place 2 English muffin halves open on dinner plates. Spoon chicken mixture over top. Do not plate this dish ahead of time or the muffins with become somewhat soggy: plate right before serving.
Garnish with extra tomatoes if desired.
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