Brie Stuffed Chicken With Orzo |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe that I found in a Martha Stewart Magazine but adjusted some ingredients to my liking. I especially love bubbly Brie with Orzo on the side. Ingredients:
16 ounces chicken cutlets, boneless, skinless, and slightly flattened |
2 tablespoons honey mustard |
1/4 cup baby spinach leaves, fresh and cleaned |
4 ounces brie cheese, rind removed and cut into 4 slices |
1 cup orzo pasta |
1/2 cup grape tomatoes, halved |
1 tablespoon extra virgin olive oil |
1 tablespoon lemon juice |
1/4 cup parsley, fresh chopped |
salt |
pepper |
Directions:
1. To make the Orzo:.
2. Cook orzo according to package instructions. Drain. Add tomatoes, olive oil, parsley, lemon juice, and season with salt/pepper.
3. To make the Chicken:.
4. Place the chicken on a large baking sheet. Spread each cutlet with some of the mustard, layer the spinach and cheese on top. Season with a little salt and pepper. Roll Each cutlet tightly and tie off with kitchen twine. Season the outside with salt and pepper.
5. Broil until chicken is cooked through, about 8-10 minutes.
6. Serve the chicken with the orzo. Enjoy!
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