Chicken Cheese Strata Swiss Style

About Chicken Cheese Strata Swiss Style

Ingredients

• Boneless chicken, boiled and chopped 1½ cups
• Swiss cheese, shredded 1½ cups
• French bread, cut into ½ inch cubes 6 cups
• Red capsicum, chopped ¾ cup
• Eggs 4
• Milk 2 cups
• Dijon mustard ¼ cup
• To serve
• Medium red capsicums, diced 2
• Olive oil 1 tbsp
• Fresh parsley, chopped 1 tbsp

How to Make Chicken Cheese Strata Swiss Style (Stepwise Photos)

Method

1. Layer 3 cups of the bread cubes, 1 cup of cheese, chicken and red capsicum in a greased baking dish. Spread the remaining 3 cups bread cubes on top.
2. Beat eggs into a mixing bowl, add milk and mustard and whisk with wire whisk till well blended. Pour this mixture evenly over the top bread layer. Sprinkle the remaining ½ cup cheese, cover with a cling wrap and refrigerate at least 2 hours or overnight.
3. Preheat oven to 165° C / 325° F.
4. Remove the cling film and keep the baking dish in the preheated oven and bake, uncovered, 20 to 25 minutes or till a knife inserted in center comes out clean.
5. Meanwhile heat olive oil in a non-stick pan, add red capsicums and saute for 1-2 minutes.
6. Spread this over the baked dish, sprinkle parsley, spoon out on serving plates and serve hot.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps