Recipe by twissis
I found this recipe in a cookbook I bought in Dallas last mo titled “Slow Cooker & Casserole 1-Dish Meals”. The subheader was “Recipes from Grandma’s Kitchen – Great for Potlucks & Family Gatherings”. I decided you could not ask for a better reccommendation than that, but this turned out to be the only recipe that was new for me. I am hoping I will be able to make & photograph it soon for you ... assuming I can find some good focaccia bread which I think is the real Italian heart of this recipe. I think you could make it even moreso by using an Italian seasoning blend + perhaps a good Italian cheese instead of cheddar. Some sort of mix of Mozzarella, Asiago or Parmesan comes to mind, but I would have to do some homework to make that choice. Until then, I have entered the recipe as written & I hope you enjoy this if you manage to try it b4 I am able to do so.
Top Review by Andi of Longmeadow Farm
Ya don' it 'gain~twissis ....this powerful, smooth tasting supper strata was an answer to our prayer this evening. After a very long day, this was the most soothing delicious dish to comfort our sore muscles. Except for throwing eggs on the floor, (my fault) and burning my hand on the dish, (again, my fault) and thus spilling the whole custard mix down the kitchen drain, (my fault once again) this proved to come through in every possible blunder. Since you gave me the liberty to add and change, I only did so, after balancing in my mind~the taste depth. The basic ingredients came through in flying colors, and IF this was the only thing you do, this will suffice beautifully and completely. So~with that said, I threw in the kitchen sink, (well basically) all the while keeping true to the basic recipe. The additions are as follows: thin Vidalia onion slices, chunks of asparagus, capers, and a mixture of mozzarella/Italian blend cheese, and Parm. We enjoyed this immensely, and thank you once again, twissis!
- 8 slices bacon
- 1 lb boneless skinless chicken breast
- 12 ounces focaccia bread (sliced into 1/2 in thick pieces)
- 2 large tomatoes (cored & sliced)
- 8 eggs or 2 cups egg substitute
- 1 1⁄2 cups heavy cream (light cream or milk may also be used. You decide this.)
- 2 cups cheddar cheese (grated)
- 1 teaspoon salt
- pepper (to taste)
Directions See How It's Made
- Preheat oven to 350°F.
- In a lrg skillet, cook bacon over med-heat, drain on paper towels & set aside.
- Keeping a little bacon fat in the pan, add chicken, saute till cooked through & set aside.
- Cover the bottom of a 13x9 in baking dish w/focaccia slices. Cover bread w/tomato slices & then bacon. Cut chicken into thin slices & lay over the bacon. Top w/more focaccia.
- In a lrg bowl, whisk together eggs, cream, salt & pepper. Pour mixture over strata & sprinkle top w/cheese.
- Bake 35-45 min till cheese has melted & strata feels firm to the touch. Cut into 8 squares & serve hot.
- NOTE: Altho not mentioned, I assume this could be prepared the nite b4 intended to serve. I think it would make a great brunch or luncheon dish or work as well for a dinner meal when served w/an Italian salad of your choice. Enjoy!