Brie Stuffed Chicken With Orzo

This is a recipe that I found in a Martha Stewart Magazine but adjusted some ingredients to my liking. I especially love bubbly Brie with Orzo on the side.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 16  ounces chicken cutlets, boneless, skinless, and slightly flattened
• 2  tablespoons  honey mustard
• 1⁄4 cup  baby spinach leaves, fresh and cleaned
• 4  ounces  brie cheese, rind removed and cut into 4 slices
• 1  cup orzo pasta
• 1⁄2 cup grape tomatoes, halved
• 1  tablespoon extra virgin olive oil
• 1  tablespoon lemon juice
• 1⁄4 cup parsley, fresh chopped
•  salt
•  pepper

Directions

1. To make the Orzo:.
2. Cook orzo according to package instructions. Drain. Add tomatoes, olive oil, parsley, lemon juice, and season with salt/pepper.
3. To make the Chicken:.
4. Place the chicken on a large baking sheet. Spread each cutlet with some of the mustard, layer the spinach and cheese on top. Season with a little salt and pepper. Roll Each cutlet tightly and tie off with kitchen twine. Season the outside with salt and pepper.
5. Broil until chicken is cooked through, about 8-10 minutes.
6. Serve the chicken with the orzo. Enjoy!