Serves: 4
To give the sauce the robust flavour, use Gruyere. Gruyere is a rich, nutty-tasting cheese originally from Switzerland . If you can’t find it in your market, try a combination of Swiss and Parmesian.
- 1/2 cups whole milk
- 1 tablespoon cornstarch
- 1 cup cherry tomatoes
- 12 ounces boneless, skinless cooked chicken breast
- 4 ounces Gruyere cheese
- 1/4 teaspoon salt
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1 small bunch fresh chives, cut into 1 inch pieces (1/4 cup)
- 1/8 teaspoon ground red pepper (cayenne)
- 4 English muffins, split and toasted
1) In 10-inch skillet or 3-quart saucepan, with wire whisk, mx 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 cherry tomato in half, cut chicken breast into 1/2 inch pieces (you should have about 3 cups of cut-up meat), and couresly shred Gruyere cheese.
3) When sauce is ready, add salt, thyme, chives, tomatoes, chicken, cheese, and ground red pepper. With heat-safe spatua or wooden spoon, stir mixture over medium-high heat until heated through.
4) To serve, place 2 english muffin halves on each of four dinner plates. Spoon mixture on top.