• Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 4

Spinach-and-Brie Chicken with Tomato Orzo

  • Recipe Submitted by on

Category: Chicken

 Ingredients List

  • Coarse salt and ground pepper
  • 8 thin chicken cutlets (1 1/2 pounds total)
  • 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

Step 1:

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 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.


Step 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.


Step 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.

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