DOLCE LIFESTYLE:
Recipe of the Month – April 2015
With Easter quickly approaching, try this Dolce-Approved dish that can be served for brunch or dinner! It’s easy to prepare a few days prior so that you can focus on Easter egg hunts and games with the kids! All you’ll have to do is pop it in the oven.
Chicken & Asparagus Strata
Serves 8
Ingredients
• 2 tbsp. grass-fed butter
• 1 lb. asparagus, cut into 1 ½ ” pieces
• Sea salt
• Freshly ground black pepper
• 6 scallions, thinly sliced, whites and greens separated
• 9 large eggs, beaten
• 2 ¾ cup almond milk
• 1 lb. rustic, gluten-free bread, cut in 1-inch cubes
• 8 oz. thinly sliced chicken, cooked, cut into 1-inch strips
• 8 oz. aged white cheddar cheese, grated
Directions
1. Melt grass-fed butter in a skillet over medium-high heat.
2. Add the asparagus & cook, stirring occasionally, until they begin to soften.
3. Add in scallion whites & cook for an additional minute.
4. Remove the pan from the heat & let cool.
5. Coat a 9″x 13″ baking dish with coconut oil. Whisk the eggs with almond milk & ½ tsp. sea salt & ½ tsp. black pepper.
6. Spread half the bread in the baking dish & pour half of the egg mixture on top.
7. Cover with half the chicken, cheese & asparagus. Repeat with the remaining ingredients.
8. Sprinkle the scallion greens on top. Cover the dish with plastic wrap & press down so that the bread is submerged in the egg. Chill for at least 4 hours, or up to 2 days.
When ready to bake:
9. Preheat the oven to 350 degrees.
10. Let the strata sit at room temperature while the oven heats (approximately 10 minutes).
11. Bake until the egg is set & the top is browned (approximately 45 minutes).
12. Lightly cover with foil & bake for an additional 30 minutes. Let the strata cool for 10 minutes before serving.
