Chicken Florentine Strata
Ingredients
- 1-1/2 lbs boneless, skinless chicken breast halves, sliced into thin strips
- 2 tbsp olive oil
- 2 shallots, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 10 slices white bread, cut into cubes
- 1 16-oz frozen spinach, thawed package and well-drained
- 1 cup sundried tomatoes, drained and chopped
- 2 cups grated Monterey Jack cheese
- 6 eggs
- 2 cups whole milk
- 2 tsp Dijon mustard
- 1/4 tsp nutmeg
Instructions
- Wash hands with soap and water.
- Lightly grease a 3-quart casserole dish.
- Gently rinse shallots under cold running water.
- In a large skillet over medium-high heat, warm oil. Add minced shallots to skillet and sauté 1 minute. Add chicken strips and cook 5 minutes more. Do not rinse raw poultry or meat.
- Wash hands with soap and water.
- Place a layer of bread cubes in the bottom of the dish. In alternating layers, place chicken, spinach, sundried tomatoes, cheese and bread, ending with a sprinkling of bread on top.
- Add eggs to a large bowl.
- Wash hands with soap and water after handling raw eggs.
- Add milk, mustard and nutmeg to egg mixture and combine with a whisk.
- Pour mixture over the casserole, cover and refrigerate on lowest shelf 4 hours or overnight.
- Preheat oven to 350 °F. While oven heats, remove casserole from refrigerator. Place casserole in oven and bake 35-40 minutes, until golden brown on top and internal temperature reaches 165 °F on food thermometer.
- Remove from oven and cool 5 minutes before serving.
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org