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Nutrition info

AmountPer 285 g serving
  • Calories420
  • Protein37 g
  • Fat19 g
  • Saturated fat8 g
  • Carbohydrates25 g
  • Fibre3 g
  • Sugars8 g
  • Cholesterol200 mg
  • Sodium810 mg
% Daily ValuePer 285 g serving
  • Potassium23
  • Calcium40
  • Iron20
  • Vitamin A60
  • Vitamin C20
  • Vitamin B636
  • Vitamin B1261
  • Folate42
  • Magnesium
  • Zinc29
Food prep tip

Chicken Florentine Strata

  • Casseroles
  • Lunch
  • Breast
Prepping45min
Cooking40min
Restingmin
  • Servings8
Nutrition informationThis recipe contains 37 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
Lightly grease a 3 quart (2.84 Liter) casserole dish.
2
In large skillet over medium-high heat, warm oil. Add shallots to skillet and sauté 1 minute. Add chicken strips and cook 5 minutes more, or until cooked through. Season chicken with salt, black pepper and cayenne pepper.
3
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.
4
In large bowl, combine eggs, milk, mustard and nutmeg with a whisk. Pour mixture over the casserole, cover and refrigerate 4 hours or overnight.
5
Preheat oven to 350°F (175°C). 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.