Wednesday, Sept. 1, 2010 - Spinach and Cheese Chicken with Tomato Orzo

Recipe: http://www.marthastewart.com/recipe/spinach-and-brie-chicken-with-tomato-orzo?backto=true&backtourl=/photogallery/quick-chicken-recipes#slide_5

NGREDIENTS Serves 4. 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

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. 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 toss to combine. Serve stuffed chicken with orzo.

Changes: Almost bought the brie, but then dumped it as I was heading to the checkout. Best decision ever. "Regular" cheese works just fine. I also didn't have a broiler pan, so I cooked it in corningware at 400 degrees for 23 minutes.

I thought all these things were good. Except half the cheese melted onto the pan instead of staying in the chicken, so I would have to figure out how to fix that. I thought the tomato orzo was good. Maybe cook it in chicken broth or something though to add flavor?