An English muffin sandwich made with sauteed onions and rosemary chicken, oozing with melted Swiss cheese.

INGREDIENTS

1 tablespoon butter

1 onion, sliced into thin rings

1 teaspoon garlic powder

4 skinless, boneless chicken breasts

1/2 cup red wine

1 teaspoon dried rosemary

1/4 teaspoon dried thyme

4 slices Swiss cheese

4 English muffins, split and toasted


DIRECTIONS

Preheat the grill for high heat.

Melt the butter in a skillet over medium heat. Place the onion slices in the skillet, sprinkle with garlic powder, and saute until onions are translucent. Remove from heat, and set aside.

Lightly oil the grill grate. Place the chicken breast halves on the grill, and sprinkle with wine, rosemary, and thyme. Cook for about 8 minutes. Turn, and continue cooking 8 minutes, or until juices run clear. Place a slice of cheese on each breast half, and top with onions. Cook until cheese starts to melt. Serve on toasted English muffins.

Ingredients


1 cup whole milk

1 pint mint chocolate chip ice cream

1 teaspoon pure mint extract

3 tablespoons dark rum

Directions

1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.

2) Pour into chilled glasses and garnish with a sprig of mint.

3) Optional: Drop the rum and you've almost got a Shamrock Shake