8 thin chicken cutlets (I take normal breasts, cut them into two thin breasts, and pound them)
spinach - a lot
4 oz brie cheese cut into 8 wedges
1 C orzo
2 plum tomatoes cored and chopped
1/4 C fresh parsley chopped
1/2 stick butter
1 Tb lemon juice
On each cutlet, brush with mustard, sprinkle with salt/pepper, cover with spinach, place a piece of brie at one end, then roll it up tightly. Place seam side down in a 9x13 pan. Cook about 350 until done.
Meanwhile, cook orzo, add remaining ingredients, and toss to combine.