SPINACH-BRIE-CHICKEN WITH TOMATO ORZO {martha stewart}

By grinder

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 {1.5 lbs. total}
• 2 tablespoons Dijon mustard
• 10 oz. frozen leaf spinach, thaw, squeeze dry
• 4 oz. Brie cheese, cut in 8 slices
• 1 cup orzo
• 2 plum tomatoes, chopped
• 1/4 cup chopped fresh parsley
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice

Preparation

Step 1

Set a large saucepan of salted water to boil.
Heat broiler, with rack set 4” from heat.

Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread 1 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, 8-10 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.