Monday, April 18, 2011

Tuesdays At The Table -- Spinach and Brie Chicken with Orzo

Linking up with All the Small Stuff and can't wait to check out what's on the other tables!

Please forgive the horrible photography! There is a 9 month hold cruising around here, and then there is dinner. Any picture at all is something!

This recipe is a perfect quick and easy, and yummy of course, weeknight supper. What I might have to tell you, my friends, just between us ok?, is when in doubt, add more.....


For this recipe I only a chicken thighs so used those instead of breasts, but I would definitely put PLENTY of brie in each roll-up. As you can see, I put plenty of spinach. Yes Popeye, Jillian Michaels,  and Dr. Oz would be proud, BUT, go ahead and treat yourself (and your bones) to the extra calcium.

The orzo was quite nice. I didn't have any tomatoes but had a container of pico de gallo (the real stuff, not anything like salsa), and it turned out just fine. The jalapeno flavor didn't really complement the parsley very well, but it worked out ok.

Spinach-and-Brie Chicken With Orzo From Everyday Food

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

  1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat.
  2. 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.
  3. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
  4. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot.
  5. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.


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