Chicken Florentine Recipe
This is a Great Casserole for Sunday Brunch

Prep time: 15 min

Cook time: 30 min

Serves 8

Ingredients:

• 1 ½ pounds skinless, boneless, chicken breast, cut into 1" pieces
• 2 Tablespoons olive oil
• 2 minced shallots
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 package (16 oz) frozen spinach, thawed and drained
• 1 cup sundried tomatoes, chopped and drained
• 10 slices white bread, cut into cubes
• 2 cups grated Monterey Jack cheese
• 6 eggs
• 2 cups whole milk
• 2 teaspoons Dijon mustard
• ¼ teaspoon nutmeg

Preparation:

1. Lightly grease a 3 quart casserole dish.
2. In large frying pan warm oil over medium-high heat
3. Add shallots to pan and sauté 1 minute.
4. Add chicken strips and cook until cooked through.
5. Season chicken with salt, black pepper and cayenne pepper.
6. Place a layer of bread cubes in the bottom of the dish.
7. Alternating layers, place chicken, sundried tomatoes, spinach, cheese and bread, you should end with a layer of bread cubes on top.
8. In large bowl, mix together milk, eggs, mustard and nutmeg.
9. Pour mixture over the casserole, cover and refrigerate 4 hours or overnight.
10. About an hour before baking, remove casserole from refrigerator and let it warm up to room temperature.
11. Preheat oven to 350 F.
12. Place casserole in oven and bake 35 – 40 minutes, the top layer of bread crumbs should be golden brown.
13. Remove from oven and let cool 5 minutes before serving.