the goods:
2 chicken breasts cut in half lengthwise and pounded into 4 thin cutlets
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie cheese cut into slices
1 cup orzo
2 plum tomatoes, cored and chopped (I had to use grape tomatoes here because of the salmonela problem, romas aren't available)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 tablespoon butter
2 tablespoons fresh lemon juice
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 chicken 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, 9 to 11 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 salad.
4 comments:
We made this for dinner tonight, Britta. Loved it! The dijon was a great compliment to the other favors. And Riley couldn't get enough of the salad. She'd eat those little tomatoes all day if we let her. Thanks for the recipes!
Did you like it? I told you the brie would roll up, that is weird cheese. I am glad I finally know what orzo is and where to find it in a grocery store.
P.S. I love your place mats!
Wow, Britta! Martha Stewart has the same recipe (with a lighter amount of lemon juice for the orzo) in her May 2008 issue of everyday food. It's one of my favorites!
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