Green Peppercorn Chicken Muffins

4 Servings
8 Prep Time
5 Cook Time

Rich flavors make breakfast all the more enjoyable.

White meat
 

Ingredients

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

Directions

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.

Nutrition

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

Green Peppercorn Chicken Muffins Rich flavors make breakfast all the more enjoyable. 4 servings 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. Green Peppercorn Chicken Muffins
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