Thursday, December 19 2013, 03:11 PM MST
Chicken and Artichoke Strata
Marguerite Henderson is making a special Christmas dish.CHRISTMAS MORNING CHICKEN AND ARTICHOKE STRATA Make this the night before, and the next morning bake about 1½ hours before ready to serve. Perfect for a large brunch buffet. Serve with sliced fruit, sausages, bacon, or ham slices and large glasses of fresh fruit juices. 12 large eggs2 cups half and half1 T. dried Italian seasoning1 tsp. paprika2 tsps. kosher salt1 tsp. ground black pepper1 ½ lbs. loaf soft Italian or French bread or 6-8 large croissants cut into 1” cubes or 1 loaf of challah bread, cut into 1" cubes 2 T. butter 1 small onion, chopped1 lb. boneless and skinless chicken breasts, cut into 1” pieces or use left over turkey8 oz. sliced mushrooms15 oz. can artichoke hearts, coarsely chopped1 red pepper, cored and diced½ cup chopped fresh parsley1 cup grated Romano or Parmesan cheese 8 oz. fresh mozzarella, thinly sliced4 Roma tomatoes, coarsely chopped½ cup chopped fresh basil In a large bowl, beat the eggs, half and half, seasonings, salt, and pepper.Toss in the cubed bread. Allow bread to soak for 10-15 minutes while preparing the remaining ingredients. In a skillet, heat butter and sauté the onion until soft. Stir in the chicken; cook on medium heat until golden brown on all sides. Add the mushrooms. Cook for 5 more minutes. Stir in the artichoke hearts, red pepper and parsley. Spray a 9” x 13” x 3” baking dish with vegetable spray or use ten 8 oz. individual ramekins. Toss the chicken mixture with the bread and eggs. Add the grated cheese and mix well. Pour into prepared dish. Cover loosely with foil. Refrigerate overnight or for at least 2 hours. Bake in preheated 350o oven for 1 hour for the large pan, 30 minutes for the ramekins; remove foil. Top with sliced mozzarella and chopped tomatoes. Return to oven for 5-10 minutes for cheese to melt. Remove from oven, top with fresh basil. Cut into 12 pieces and serve at once.