Chicken Mornay Over English Muffins Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4 Serving Size: 1 Ingredients - 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     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	1

	becomes a terrific lunch or brunch entrée.   Directions 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.	2