Chicken and Cheese over English Muffins

• 1 12 cups milk
• 4 ounces gruyere cheese
• 1 tablespoon cornstarch
• 14 teaspoon salt
• 1 cup cherry tomatoes
• 1 teaspoon fresh thyme, chopped
• 12 ounces boneless skinless chicken breasts, cooked
• 14 cup fresh chives, cut into 1-inch pieces
• 18 teaspoon cayenne pepper
• 4 English muffins, split, toasted

1. In 10-inch skillet, with wire whisk, mix milk and cornstarch until blended; heat to boiling over high heat, stirring mixture frequently.
2. Reduce heat to medium and cook, stirring constantly until sauce has thickened slightly, about 1 minute.
3. Meanwhile, slice each tomato in half, cut chicken into 1/2 inch pieces, and shred cheese.
4. When sauce is heated, add salt, thyme, chives, tomatoes, chicken, cheeze, and pepper with heat-safe spatula.
5. Stir mixture over med-high heat until heated through.
6. To serve, place 2 English muffin halfves on each of four dinner plates.
7. Spoon chicken mixture on top.

milk, gruyere cheese, cornstarch, salt, cherry tomatoes, fresh thyme, chicken breasts, fresh chives, cayenne pepper, muffins

Taken from www.food.com/recipe/chicken-and-cheese-over-english-muffins-353288 (may not work)