Spinach and Brie Chicken with Tomato Orzo
CATEGORIES
INGREDIENTS
- Cooking Time: 25
- Servings: 4
- Preparation Time: 20
- 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
DIRECTIONS
- 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.