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Spinach-and-Brie Chicken with Tomato Orzo

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Basic chicken breasts become truly company-worthy (and doubly delicious) with a cheesy spinach stuffing.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2008

Ingredients

  • 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

  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 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.

Reviews Add a comment

  • recipestalker
    23 APR, 2014
    This was really, really good! Fast, simple but company worthy. It tasted light and healthy. We will definitely make this again!!
    Reply
  • verysagittary
    19 MAR, 2013
    this was so easy! I couldn't believe it! it made me look like a pro, and it was very tasty as well. Love you martha!
    Reply
  • blumoonmolly
    13 NOV, 2011
    Yummy! And stuffed chicken always seems more fancy than "regular" chicken. :) One question -- how did you prevent the brie from oozing out everywhere? Brie is so soft, I'm wondering if keeping it in the fridge up until the point of slicing would help, but have a feeling it would melt anyway.
    Reply
  • blumoonmolly
    13 NOV, 2011
    Yummy! And stuffed chicken always seems more fancy than "regular" chicken. :) One question -- how did you prevent the brie from oozing out everywhere? Brie is so soft, I'm wondering if keeping it in the fridge up until the point of slicing would help, but have a feeling it would melt anyway.
    Reply
  • collegedonegourmet
    22 SEP, 2011
    This recipe was so easy! Made a few substitutions though... instead of just using dijon (I didn't have any), I mixed together a half a tablespoon each of tomato pesto, chipotle mayo and the garlic philly cooking cream and spread that on the chicken. I used fresh spinach and sauteed that first with garlic and red pepper flakes and used feta instead of brie (basically used whatever I had in my fridge- welcome to the life of a college student!). It came out amazing and my roommate was so impressed
    Reply
  • LacyJG
    18 JAN, 2011
    I made this recipe for a dinner party and everyone was raving about it. Was extremely easy and I will make it again soon! 5 STARS!!
    Reply
  • aneuman
    2 NOV, 2010
    This recipe is one of the best combinations of easy and delicious that I have made in awhile. My husband and his brother were planning to have dinner together, but when they saw what I had made they decided to eat it instead! My brother-in-law looked at the chicken and said "did you make this from scratch?"
    Reply
  • jodles
    13 SEP, 2010
    I think dried feta will work too.. I'm trying that cuz it's the only cheese I have in the fridge :) Sounds good!
    Reply
  • off2jamaica
    28 JUN, 2010
    Great recipe. I added a couple tablespoons of chopped fresh oregano and a coupld chopped green onions to the spinach for added flavor. I also mince a couple of cloves of garlic and add it to the mustard. Will be making this again, soon.
    Reply
  • MaryHelenOrama
    10 MAY, 2010
    Loved this recipe. I used dried parsley in the orzo, as well as some sea salt and garlic powder. I used fresh spinach for the chicken and added a little minced garlic inside. These were a big hit, and so easy to make. I especially loved the tomato in the orzo. I'll be making this again for sure!
    Reply