Tuesday, November 03, 2009

Chicken Florentine


1.5 lbs of boneless chicken breast sliced into strips
2 tablespoons olive oil
2 onions, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 16-ounce package frozen spinach, thawed and drained
10 slices whole wheat bread, cut into cubes
2 cups grated Monterey Jack cheese
6 eggs
2 cups whole milk
2 teaspoons Dijon mustard
1/4 teaspoon nutmeg


Lightly grease a 3-quart casserole dish. In large skillet over medium-high heat, warm oil. Add onions; saute 1 minute. Add chicken; cook 5 minutes more, or until cooked through. Season chicken with salt, black pepper and cayenne.

Place layer of bread cubes in bottom of dish. In alternating layers, place chicken, spinach, cheese and bread, ending with sprinkling of bread on top.

In large bowl, combine eggs, milk, mustard and nutmeg with whisk; pour mixture over casserole. Cover and refrigerate overnight.

Heat oven to 350 degrees. While oven heats, remove casserole from refrigerator to warm to room temperature.

Put casserole in oven and bake 35-40 minutes, until golden brown on top. Cool 5 minutes before serving.

Makes 8 servings.