Spinach and Brie-Stuffed Chicken

Ingredients

• 8 thin chicken cutlets (about 1 ½ pounds total)
• 2 Tbsp dijon mustard
• 10 oz. (1 package) frozen spinach, thawed and squeezed dry
• 4 oz. brie cheese, cut into 8 slices
• Salt
• Pepper

Tomato Orzo

• 1 cup orzo
• 2 plum tomatoes, cored and chopped
• ¼ cup chopped fresh parsley
• 1 Tbsp unsalted butter
• 1 Tbsp freshly squeezed lime juice
• ¼ tsp garlic powder
• ¼ tsp salt
• ¼ tsp pepper

Instructions

• Heat broiler, with oven rack set about 4 inches from heat. Line a baking sheet with aluminum foil.
• Spread one side of each cutlet with mustard, dividing amongst all 8 cutlets. Top with spinach and brie cheese. Sprinkle with salt and pepper. Starting at the short end of the chicken, roll tightly and place, seam side down, on prepared baking sheet. Sprinkle with a little more salt and pepper.
• Broil, without turning, until tops are lightly browned and chicken is cooked through, 8-10 minutes.

Tomato Orzo

• Bring a large pot of lightly salted water to a boil Add orzo and cook until al dente, about 8-10 minutes. Drain orzo well and return to pot.
• Add tomatoes, parsley, butter, and lemon juice, garlic powder, salt, and pepper and toss to combine. Serve with chicken.

Notes

• Recipe from Martha Stewart