The original recipe called for the chicken to be pounded out into thin cutlets and then to roll the spinach and cheese inside...that always seems like to many items too dirty for just the two of us, too much time, and too "germy" to me. I sautéed the chicken and spinach and then topped it with the brie. Whatever your preference, it's a great dish.
- 1 tablespoon EVOO
- Coarse salt and ground pepper
- 8 boneless, skinless chicken tenderloins
- 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 oil in a large saute pan over medium heat. Dividing evenly, spread one side of each tenderloin with mustard. Saute chicken for 4 minutes on first side or until golden brown.
- 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.
- Flip chicken to cook on the reverse side, add spinach to the pan and cook additional 5-6 minutes.
- To plate: place a mound of orzo mixture on the bottom center, top with spinach, chicken and then cheese. Season with salt and pepper. Serve.