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Under 30 Minutes

Under 30 Minutes

Spinach-and-Brie Chicken with Tomato Orzo

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

  • prep: 20 mins
    total time: 25 mins
  • servings: 4

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. 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.

  2. 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.

  3. 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.

Source
Everyday Food, May 2008

Reviews (38)

  • 23 Apr, 2014

    This was really, really good! Fast, simple but company worthy. It tasted light and healthy. We will definitely make this again!!

  • 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!

  • 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.

  • 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.

  • 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

  • 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!!

  • 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?"

  • 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!

  • 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.

  • 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!

  • 9 May, 2010

    This really is delicious and easy... the tomato orzo is fresh and a great side to make in minutes!

  • 12 Apr, 2010

    Delicious and a a great quick meal for college students : )

  • 1 Apr, 2010

    I think my problem with the chicken side of this dish was that my cutlets weren't thin enough... too much chicken was left without much flavor getting to it. I would add more cheese next time, and pound out cutlets to ensure even thickness... I also recommend seasoning the chicken inside before rolling. The orzo was fantastic.

  • 14 Dec, 2009

    Goat cheese would be outstanding. I would also recommend Boursin cheese.

  • 28 May, 2009

    I actually just bought goat cheese last night to substitute for the Brie so after tonight I can let you know how it was. But I think it will be great.

  • 20 May, 2009

    This recipe is simple and quite tasty...I've made both several times. I typically add extra lemon juice and fresh garlic..YUM!

  • 20 May, 2009

    Can you substitute goat chesse for the brie, or what other cheese might work - we don't care for brie, but the recipe sounds tasty.

  • 20 May, 2009

    try

  • 1 Dec, 2008

    This is a great meal. I prepared the chicken in advance and refrigerated it until guests came over, at which point I broiled it and cooked the orzo. Highly recommended.

  • 16 Oct, 2008

    I never make the chicken, but i always make the pasta. It's the best stuff on the planet! It's one of our family favorites. It goes particularlly well with Martha's Snap peas with dill butter.

  • 28 May, 2008

    Great tip on the toothpicks...I made this the other day and it was a big hit! I will be making this again.

  • 23 May, 2008

    Yes, you can use toothpicks to hold your chicken together. Just be sure to soak your toothpicks in water for about 20 minutes. This allows time for the toothpicks to absorb enough water so they do not burn.

  • 22 May, 2008

    Question?
    Can you hold the roll ups with toothpicks and broil or do you just put them on baking pan as is?

  • 16 May, 2008

    this recipe was delicious, and so easy! i spread a pat of butter on top, which helped keep the chicken really moist

  • 15 May, 2008

    Very nice !!
    used gorgonzola instead of the brie and justed a creamer not so outspoken (belgian of course) abbey mustard instead. served with a fresh salad with aspergus and sun dried tomatoes on the side .... Yamie ;-) Steff Valmont antwerp-Belgium

  • 14 May, 2008

    This is delicious!! Made it this weekend with a couple of changes. I used boneless skinless thighs; used 1 TBS mayo in place of 1 TBS Dijon; and added green beans to the orzo and substituted basil for the parsley.

    nestlenancy - try putting the brie in the frezzer for about 10 minutes; cut off the top rind and then cut with a piece of dental floss. It works every time and the taste is worth it!

  • 14 May, 2008

    This is delicious!! Made it this weekend with a couple of changes. I used boneless skinless thighs; used 1 TBS mayo in place of 1 TBS Dijon; and added green beans to the orzo and substituted basil for the parsley.

    nestlenancy - try putting the brie in the frezzer for about 10 minutes; cut off the top rind and then cut with a piece of dental floss. It works every time and the taste is worth it!

  • 8 May, 2008

    Made this last night, and OMG was it delicious! My boyfriend helped me out with slicing the brie and everything, but it was awesome!

  • 6 May, 2008

    Super easy and quick! I drizzled a bit of olive oil on top of the chicken in hopes of adding moisture to it. I will try mayonaise next time, that sounds like a good suggestion. I will definitely make this again.

  • 6 May, 2008

    To slice the brie, you could try when it's cold, or use some dental floss. Sounds weird, but it works.

  • 6 May, 2008

    Great recipe, I changed it up just a bit by adding sauted mushrooms and shallots seasoned with some herbs de provence, then substitued mascarpone for the brie. I just try to work with what I have on hand, It turned out great. Thanks again for another great recipe

  • 6 May, 2008

    Does anyone know how to slice brie cheese. All the brie cheeses I've seen are so soft. Thanks.

  • 6 May, 2008

    It seems that you could just substitute mayonnaise for the Dijon. That would provide some moisture. I think plain yellow mustard would be too strong and overpower the Brie and spinach.

  • 6 May, 2008

    The mustard gives this dish a little zip, but, it would be good without it too. Try substituting a garlic herb butter or add a slice of proscuitto on top of the chicken then add the spinach and cheese.

  • 6 May, 2008

    I wouold like to make this, but please someone tell me what to substitute for the Dijon mustard. Plain mustard? Something ellse? I cannot use Dijon.

  • 1 May, 2008

    Delicious! Even the kids loved it!

  • 29 Apr, 2008

    This was our dinner tonight, it was so easy! My husband

  • 29 Apr, 2008

    Made this and it fantastic and so easy...truly a crowd pleaser!