Cookin' It Up: Spinach and Brie Chicken with Tomato Orzo

A new favorite of mine! I couldn't find "chicken cutlets" so I bought "breast tenders". Rather than rolling the chicken, we placed them flat on the baking sheet, then added the fillings, then topped it with another breast tender. The cook time was alot longer and our chicken actually came out too well-done (mostly because I freak out about getting e-coli!) but it was still tasty!

Oh! and P.S. I'm a huge fan of orzo and this rendition is one of my new faves!!!

Spinach and Brie Chicken with Tomato Orzo

Ingredients:

8 thin chicken cutlets (1.5 lbs total)

2 tbsp. Dijon mustard

2 package (10 oz) frozen leaf spinach, thawed and squeezed dry

4 oz. Brie cheese, cut into 8 slices

1 cup orzo

2 plum tomatoes, cored and chopped

1/4 cup chopped fresh parsley

2 tbsp. better

1 tbsp. fresh lemon juice

Directions:

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.

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. Meanwhile, cook orzo is 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.