The richness comes from a small amount of brie cheese that's rolled up into boneless skinless chicken breasts. A figure-friendly mixture of pasta and fresh veggies is served on the side.
This recipe can be simply adapted: toss whatever vegetables you have on hand with the orzo and substitute any good melting cheese for the brie. To kick-start your weekend with this meal,
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
- 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.
- Poultry, Main Dishes
- North American