Chicken Florentine Strata

Chicken Florentine Strata


  • 1 ½ pounds boneless, skinless chicken breast halves, sliced into thin strips
  • 2 TBLS olive oil
  • 2 shallots, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 package (16 oz) 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 tsps Dijon mustard
  • ¼ tsp nutmeg

Cooking Directions:

Lightly grease a 3 quart 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. 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.


Courtesy of National Chicken Council
Nutrition Overview
Serving Size: 4oz
Per Serving
Total fat
Saturated fat