PESTO CHICKEN STRATA

Pesto Chicken Strata image

I like this rustic strata for its hearty flavor. It's also nice to have something savory along with sweeter brunch dishes like cinnamon rolls and doughnuts. -Michael Cohen, Los Angeles, California

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground pepper, divided
1 tablespoon plus 1/2 cup olive oil, divided
1 cup chopped fresh basil
1-1/2 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
2/3 cup pine nuts, toasted
5 garlic cloves, minced
10 large eggs
3 cups 2% milk
8 cups cubed Italian bread
Additional chopped fresh basil leaves

Steps:

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Drain., In a large bowl, mix basil, 1 cup Parmesan cheese, mozzarella cheese, pine nuts and garlic. In another bowl, whisk eggs, milk and remaining oil, salt and pepper., In a greased 13x9-in. baking dish, layer half of the bread cubes, a third of the cheese mixture and half of the chicken. Repeat layers. Top with remaining cheese mixture. Pour egg mixture over top; sprinkle with remaining Parmesan cheese. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with additional basil.

Nutrition Facts : Calories 415 calories, Fat 29g fat (8g saturated fat), Cholesterol 199mg cholesterol, Sodium 598mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.