Chicken Florentine Strata
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Lightly grease a 3 quart (2.84 Liter) casserole dish.
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.
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°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.
Nutrition Info
| Per 285 g serving | Amount |
|---|---|
| Calories | 420 |
| Protein | 37 g |
| Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrate | 25 g |
| Fibre | 3 g |
| Sugar | 8 g |
| Cholesterol | 200 mg |
| Sodium | 810 mg |
| Per 285 g serving | % Daily Value |
|---|---|
| Potassium | 23 |
| Calcium | 40 |
| Iron | 20 |
| Vitamin A | 60 |
| Vitamin C | 20 |
| Vitamin B6 | 36 |
| Vitamin B12 | 61 |
| Folate | 42 |
| Zinc | 29 |
