I love spinach. I love brie. Oh, and I also love orzo. When I see Spinach and Brie Chicken with Tomato Orzo on Martha Stewart’s website, I really want to make it. So I do.
This recipe was actually a whole lot easier to make than I thought it would be. I basically made it, only half paying attention to what I was doing and half engaging in conversation with Sara who came over for dinner. Multi-tasking at its best.
First you’ll want to put your chicken on a foil covered baking sheet. I couldn’t find “thin chicken cutlets” like the recipe calls for at Trader Joe’s, so I just bought chicken breasts and pounded them to flatten them a bit. Basically, all you’re going to do is spread the cutlets with dijon mustard (2 T total), top with thawed frozen spinach (10 oz total), and then brie cheese (4. oz cut into 8 slices). Season with salt and pepper to taste.
Now just roll the chicken up, seam side down. At first I thought I’d need to involve toothpicks, but really, the chicken stayed rolled quite nicely. Yay.
Put some more salt and pepper on the chicken. And pop in your oven set to broil (with rack 4 inches away from heat) for about 8-10 minutes, or until the tops are nice and brown. I’m always amazed by how fast chicken cooks in the broiler…LOVE it and need to utilize it more often.
Now for the orzo (also WAY too easy), cook 1 C in a pot of boiling water until al dente, drain it, return to pot and add tomatoes (2 plum…um, or maybe wait until tomatoes are safe to eat again. We are not Martha will not be held responsible for any tomato-caused illness), parsley (1/4 C), butter (1 T), and lemon juice (1 T). Throw in some salt and pepper and serve it all up.
The chicken was so, so good. It was basically one of the quickest, tastiest dishes I’ve made in a long time. The orzo, while good, seemed to be lacking a bit something. I think next time I’d throw in more lemon juice, and more parsley. And I’d probably add a bunch of garlic too because, you know, garlic makes pretty much everything better.