These yummy chicken roll-ups are pretty hard to resist, seeing as they are stuffed with Brie, but the Orzo side dish is what I really loved about this recipe. It uses a simple seasoning that I use to dress up Egg Noodles, Angel Hair, or any plain Pasta when the mood strikes me. It hits the spot every time. Drizzling the excess melted Brie over the top of it pretty much launches the delicious level into outer space.
The original recipe was posted on MarthaStewart.com, but I make some very small adjustments when I cook this up.
- Coarse salt and ground pepper
- 8 thin chicken cutlets (1 1/2 pounds total) (thin cut or pounded flat, this is essential!)
- 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
- 2 cloves pressed Garlic
- 1 teaspoon Garlic Powder
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. Chop Spinach, and toss with with minced/pressed Garlic.
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 Garlic Powder, and toss to combine. Serve stuffed chicken with orzo. Scrape the melted Brie that has oozed out onto the pan from the baking sheet and toss it into the orzo.