Spinach and Brie Chicken with Tomato Orzo

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Serves 4 | Prep Time 20 | Cook Time 25

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Ingredients You'll Need

Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 T. Dijon mustard
1 (10-oz) package frozen leaf spinach, thawed and squeezed dry
4-oz Brie cheese, cut into 8 slices
1 c. orzo
2 plum tomatoes, cored and chopped
1/4 c. chopped fresh parsley
1 T. butter
1 T. fresh lemon juice


Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evening, 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

Season rolled chicken with salt and pepper. Broil without turning, until tops are lightly browned and chicken is cooked through, 8 - 10 minutes

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.

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