Chicken, Mozzarella, Ciabatta Strata
This easy Chicken, Mozzarella, Ciabatta Strata is prepared using The Rock fry pans and served in a rectangular dish.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 medium leek, thinly sliced
- 1/3 cup (75 ml) oil-packed sun-dried tomatoes, chopped
- 3 cups (500 ml) milk
- 12 eggs
- ¾ cup (190 ml) mozzarella cheese, grated
- 1 lb (454 g) chicken meat, cooked, cut into cubes
- ½ large ciabatta bread, cut into cubes
- Salt, pepper
- 1 cup (250 ml) fresh basil leaves
Preparation
With the rack in the middle position, preheat the oven to 325 °F. In a large non-stick The Rock fry pan, at a medium heat setting, soften the leek in olive oil for about 3 minutes. Add sun-dried tomatoes and cook for additional 2 to 3 minutes. Add milk and eggs; stir well. Add cheese, chicken meat and bread. Season with salt and pepper. Stir well to make sure each piece of bread has been soaked. Continue cooking for 5 to 8 minutes, folding occasionally. Transfer to a rectangular dish that is oven safe. Sprinkle with the basil and bake for about 20 minutes, uncovered, or until the eggs are cooked. Remove from oven and allow to rest for 10 minutes.
