Spinach-and-Brie Chicken With Orzo Recipe

Fast & Easy Dinner: Spinach-and-Brie Chicken With Orzo

May 21, 2010

Although balanced and decadent aren't usually related when it comes to describing food, this recipe demonstrates that a dish can be both healthful and scrumptious at the same time.

The richness comes from a small amount of brie cheese that's rolled up into boneless skinless chicken breasts. A figure-friendly mixture of pasta and fresh veggies is served on the side.

This recipe can be simply adapted: toss whatever vegetables you have on hand with the orzo and substitute any good melting cheese for the brie. To kick-start your weekend with this meal, read more.

From Everyday Food

Spinach-and-Brie Chicken With Orzo

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

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.

Serves 4.