Kale Pesto Chicken Strata

Kale pesto adds amazing flavor to this satisfying and hearty strata. 
Yield: 8-10 Servings

Ingredients

Walnut Kale Pesto:
  • 2 cups packed Olivia’s Organics Baby Kale
  • 1/2 fresh lemon - juiced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup toasted walnuts
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1/2 cup Parmesan cheese
Strata:
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 pounds boneless chicken breast - cut into 1-inch pieces
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 small onion - diced
  • 2 1/2 cups skim milk
  • 2 cups half and half
  • 8 large eggs - whisked
  • 1 cup Parmesan cheese
  • 1 1/2 cups shredded mozzarella
  • 1 tablespoon butter - for baking dish
  • 7 cups day old bread - cubed

Preparation

  • Make the Pesto: To a blender, add the kale, lemon juice, salt, pepper, walnuts and garlic and pulse a few times until combined. Slowly drizzle in the oil while continuing to blend until smooth or desired consistency. Remove pesto to a bowl and stir in the cheese. Set aside.
  • Heat oil in a large sauté pan. Add chicken, garlic powder, cumin, salt, pepper and onion.  Cook until chicken is lightly browned. Stir in 1 cup of kale pesto and set aside.
  • Preheat oven to 350° F.
  • In a large bowl, whisk together the milk, half and half, eggs and cheeses.
  • Butter a large baking dish and layer in half the bread cubes, half the chicken mixture and half the liquid mixture. Repeat, making sure all is covered with the liquid.
  • Bake the strata for 45 minutes.

Categories: Entree, Kale