Green Peppercorn Chicken Muffins
Rich flavors make breakfast all the more enjoyable.
4 Thomas'® 100% Whole Wheat English Muffins, split and toasted
2 tablespoons corn oil
1 medium sweet red pepper, cut in thin strips
1/4 cup sliced green onions
1 pound boneless, skinless chicken breasts, cut in 1/2-inch cubes
1 cup milk
1 package (1 oz) pepper sauce mix with green peppercorns
In large skillet heat corn oil over medium-high heat. Add red pepper and green onions; sauté 2 minutes. Add chicken, sauté 3 minutes or until chicken turns white. Stir in milk and sauce mix until well blended. Stirring constantly, bring to boil over medium-high heat and boil 1 minute. Spoon over muffin halves.