Dear Jeanne: This recipe sounds easy to make for a get-together, but can you reduce the fat and calories? Thank you! — Sharron Bound, San Diego

Dear Sharron: The original recipe was rich and delicious, but the revision is also good, if not quite as rich. I thought that this would be a good way to use up leftover turkey. You also could use whatever rolls you have leftover and cut them up.

I changed the sage to "dried herbs of your choice" because it might seem too much like stuffing if you use sage, and any other herb that you enjoy would do nicely. If you don't have or don't care for goat cheese, use a cup of another reduced-fat cheese of your choice.


1 tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces

1 small loaf (12 ounces) French bread, torn into bite-size pieces, or unseasoned croutons

8 ounces Fontina cheese, grated

8 ounces goat cheese, crumbled

8 eggs, beaten

3 cups milk

1 cup half-and-half

1 1/2 teaspoons Dijon mustard

1/2 teaspoon dried sage

1/2 teaspoon salt

Freshly ground pepper

Heat oil in a large, heavy skillet over medium heat. Add garlic, onion and chicken; cook, stirring occasionally, until chicken is cooked through and lightly browned, about 5 minutes. Remove from heat and set aside. Place the bread in a 13-by-9-inch greased baking dish; spoon the chicken mixture evenly over the bread. Sprinkle the cheeses over the chicken mixture. Beat together the eggs, milk, half-and-half, mustard and sage in a medium bowl and pour over the chicken mixture in the baking dish. Season with salt and pepper to taste. Refrigerate 8 hours or overnight. Heat the oven to 350 F. Bake strata about one hour, or until a knife blade inserted near the center comes out clean.

Makes 8 servings.


1 teaspoon olive oil

1 onion, diced

2 garlic cloves, pressed or minced

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

12 slices whole-wheat bread, cut into cubes (about 10 cups)

4 ounces (1 full cup) grated light Havarti cheese

4 ounces reduced-fat goat cheese, crumbled

1 cup low-fat cottage cheese

2 cups liquid egg substitute

3 cups low-fat (1 percent) milk

1 1/2 teaspoons Dijon mustard

1/2 to 1 teaspoon dried herbs of your choice (sage, oregano, basil, thyme or Italian herb mix)

Freshly ground black pepper

1. Spray a 9-by-13-inch pan with nonstick cooking spray and set aside.

2. Heat a large skillet over medium-high heat and add the olive oil. Add the onion and garlic, and saute 1 minute. Add the chicken pieces and cook for about 3 minutes; turn over and cook the other side for another 3 to 5 minutes, until lightly browned. Remove from the heat and set aside.

3. Place the bread in the prepared pan. Spoon the chicken mixture evenly over the bread. Sprinkle the cheeses over the chicken mixture and allow to cool.

4. Beat together the egg substitute, milk, mustard, herbs and pepper, and pour over the cooled chicken mixture. Cover and refrigerate 8 hours or overnight.

5. Remove the dish from the refrigerator 1 hour before baking. Preheat the oven to 350 F. Bake uncovered for 1 hour, or until lightly browned and a knife inserted into the center comes out clean.

Makes 8 servings.

Each serving contains approximately: Original Recipe: 640 calories; 36 gm fat; 341 mg cholesterol; 989 mg sodium; 33 gm carbohydrates; 44 gm protein; 2 gm fiber. Revised Recipe: 335 calories; 7 gm fat; 67 mg cholesterol; 717 mg sodium; 22 gm carbohydrates; 40 gm protein; 3 gm fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.