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Chicken Florentine Strata

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
1/4 tsp.cayenne pepper
1 pkg. (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 tsp. Dijon mustard
1/4 tsp nutmeg

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.

 


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