Chicken Florentine Stratan

2 tbsp (30 mL) olive oil

2 shallots, minced

1 1/2 lb (0.7 kg) boneless, skinless chicken breast halves, sliced into thin strips

1 tsp (5 mL) salt

1/2 tsp (2.5 mL) black pepper

1/4 tsp (1.25 mL) cayenne pepper

10 oz (285 g) frozen spinach, thawed and well-drained

1 cup (250 mL) sun-dried tomatoes, drained and chopped

10 slices white bread, cut into cubes

2 cups (500 mL) Monterey Jack cheese, grated

6 eggs

2 cups (500 mL) whole milk

2 tsp (10 mL) Dijon mustard

1/4 tsp (1.25 mL) nutmeg

1 Lightly grease a 3 quart (2.84 Liter) casserole dish.
2 In large skillet over medium-high heat, warm oil. Add shallots to skillet and sauté 1 minute. Add chicken strips and cook 5 minutes more, or until cooked through. Season chicken with salt, black pepper and cayenne pepper.
3 Place a layer of bread cubes in the bottom of the dish. In alternating layers, place chicken, spinach, sundried tomatoes, cheese and bread, ending with a sprinkling of bread on top.
4 In large bowl, combine eggs, milk, mustard and nutmeg with a whisk. Pour mixture over the casserole, cover and refrigerate 4 hours or overnight.
5 Preheat oven to 350°F (175°C). While oven heats, remove casserole from refrigerator and warm to room temperature. Place casserole in oven and bake 35 – 40 minutes, until golden brown on top. Remove from oven and cool 5 minutes before serving. Serve hot or at room temperature.