Spinach and Brie Chicken with Tomato Orzo
Wendy Bastis
ingredients
- Coarse Salt and Ground Pepper
- 8 thin chicken cutlets
- 2 tablespoons dijon mustard
- 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
- 4 ounces brie cheese, cut into 8 slices
- 1 cup orzo
- 2 plum tomatoes, cored and chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
directions
- 1
1. Set a large saucepan of salted water to boil. Heat broiler, wtih rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange seam side down on sheet.
- 2
2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through 8 to 10 minutes.
- 3
3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.
Source: Everyday Food Magazine
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