I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Monday, August 8, 2011

Spinach and Brie Chicken with Tomato Orzo

salt/pepper
8 thin chicken cutlets (I take normal breasts, cut them into two thin breasts, and pound them)
dijon mustard
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.

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