Recipe: Chicken Florentine Strata (using sundried tomatoes and cheese, make ahead)

CHICKEN FLORENTINE STRATA



1 1/2 pounds boneless, skinless chicken breast halves, sliced into thin strips
2 tbsp olive oil
2 shallots, minced
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
1 (16 oz) package frozen spinach, thawed and well-drained
1 cup sundried tomatoes, drained and chopped
10 slices white bread, cut into cubes
2 cups grated Monterey Jack cheese
6 eggs
2 cups whole milk
2 tsp Dijon mustard
1/4 tsp ground nutmeg

Lightly grease a 3-quart casserole dish.

In large skillet over medium-high heat, warm oil. Add shallots to skillet and saute 1 minute. Add chicken strips and cook 5 minutes more, or until cooked through. Season chicken with salt, black pepper and cayenne pepper.

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.

In large bowl, combine eggs, milk, mustard and nutmeg with a whisk. Pour mixture over the casserole, cover and refrigerate 4 hours or overnight.

Preheat oven to 350 degrees F. While oven heats, remove casserole from refrigerator and warm to room temperature.

Place casserole in oven and bake 35-40 minutes, until golden brown on top. Remove from oven and cool 5 minutes before serving.

Serve hot or at room temperature.

Makes 8 servings
Source: National Chicken Board