Ingredients Meat & Poultry Chicken Chicken Breast Recipes Spinach-and-Brie Chicken with Tomato Orzo 3.6 (204) 36 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print