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!

Prep

Cook

1:10

Hrs:Min

Servings

12

 

Calories

240

Per Serving

Protein

19g

 

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

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Directions

  1. Place chicken, water, 1 teaspoon salt and 1/4 teaspoon black pepper in a 5-quart stockpot.
  2. Bring to a boil over medium high heat. Reduce heat to medium. Tilt lid to partially cover. Cook 40 minutes.
  3. Pull meat from the bones, discarding skin, and shred into bite-sized pieces.
  4. In a large bowl, mix eggs, milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
  5. In a 12-inch skillet, heat 2 tablespoons butter over medium high heat. Add onion and cook for 2 minutes.
  6. Add tomatoes and spinach to skillet. Stirring, cook for 1 minute. Turn heat off.
  7. Add shredded chicken to vegetables and mix well.
  8. 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.
  9. Pour egg mixture evenly on top of cheese. Let dish rest for 15 minutes.
  10. Bake in a 350°F oven for 40 minutes, or until firm.
  11. Slice into squares and serve.

Nutrition Facts

Calories240
Fat12g
Saturated Fat6g
Sodium490mg
Carbohydrate14g
Sugars4g
Protein19g

Chicken. A great source of protein.

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