Spinach and Brie Chicken (with optional orzo side)

Yum, I just made this quick dinner. It was featured in the most recent Everyday Food. They say it should take about 25 mins to make (including the orzo side). I can't vouch for the orzo portion as I served it with a green salad with pears (and the extra brie). Recipe is for 4 servings.


Ingredients:
- coarse salt and pepper
- 8 thin chicken breast cutlets
- 2 T. dijon mustard
- 1 (10 oz) package frozen spinach (thawed)
- 4 oz. brie cheese cut into 8 slices
- 1 c. orzo
- 2 plum tomatoes cored and chopped
- 1/4 c. fresh parsley
- 1 T. butter
- 1 T. fresh lemon juice

1. set a large saucepan of salted water to boil. Heat broiler with rack 4" from heat. Place chicken on a large rimmed baking dish lined with foil. Dividing evenly, spread one side of each cutlet with mustard, top with spinach, then cheese. Season with salt and pepper. Starting on short end, roll chicken up tightly, and arrange seam side down on the sheet.

2. Season rolled chicken with salt and pepper. Broil 8-10 mins. or until browned on top and completely cooked.

3. Meanwhile cook orzo until al dente. Drain well, return to pot. Add tomatoes, parsley, butter and lemon juice. Season with salt and pepper and toss to combine.