Spinach-and-Brie Chicken with Tomato Orzo

Name: Spinach-and-Brie Chicken with Tomato Orzo
Prep time: 20 min
Total time: 25 min
Ingredients: Coarse salt and ground pepper; 8 thin chicken cutlets (1 ½ 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; 0.25 cup chopped fresh parsley; 1 tablespoon butter; 1 tablespoon fresh lemon juice

3.6

(204)

36 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

20 mins

Total Time:

25 mins

Servings:

4

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

Ingredients

Coarse salt and ground pepper
8 thin chicken cutlets (1 ½ 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
¼ cup chopped fresh parsley
1 tablespoon butter
1 tablespoon 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 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.
Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 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.