100% Natural
Never frozen
No added salt
No added water
Fed a natural diet full of protein and vitamins
Learn more >Chicken, Spinach and Tomato Strata
A layered breakfast dish that can be made a day ahead, refrigerated overnight and baked just before serving. A very popular brunch dish!
Ingredients
- 1 Sanderson Farms® Split Chicken Breast
- 3 quarts cold water
- 2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 8 large eggs
- 2 cups milk
- 2 tablespoons butter
- 1/2 cup diced onion, ½" thick
- 1½ cups of grape tomatoes, cut in half
- 5 cups fresh spinach leaves
- 5 cups diced French or Italian bread, ¾" thick
- 2 cups shredded Swiss cheese
Directions
- Place chicken, water, 1 teaspoon salt and 1/4 teaspoon black pepper in a 5-quart stockpot.
- Bring to a boil over medium high heat. Reduce heat to medium. Tilt lid to partially cover. Cook 40 minutes.
- Pull meat from the bones, discarding skin, and shred into bite-sized pieces.
- In a large bowl, mix eggs, milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
- In a 12-inch skillet, heat 2 tablespoons butter over medium high heat. Add onion and cook for 2 minutes.
- Add tomatoes and spinach to skillet. Stirring, cook for 1 minute. Turn heat off.
- Add shredded chicken to vegetables and mix well.
- In a greased 3-quart (9x13) baking dish, layer half of the bread, half of the chicken/vegetable mixture and half of the cheese. Repeat layers.
- Pour egg mixture evenly on top of cheese. Let dish rest for 15 minutes.
- Bake in a 350°F oven for 40 minutes, or until firm.
- Slice into squares and serve.
Nutrition Facts
| Calories | 240 |
| Fat | 12g |
| Saturated Fat | 6g |
| Sodium | 490mg |
| Carbohydrate | 14g |
| Sugars | 4g |
| Protein | 19g |
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