Spinach And Brie Chicken With Tomato Orzo Recipes

SPINACH-AND-BRIE CHICKEN WITH TOMATO ORZO

Spinach-and-Brie Chicken with Tomato Orzo image

Basic chicken breasts become truly company-worthy (and doubly delicious) with a cheesy spinach stuffing.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 25m

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 504 g, Fat 14 g, Fiber 4 g, Protein 54 g

SPINACH AND BRIE CHICKEN WITH TOMATO ORZO RECIPE - (4.2/5)

Spinach and Brie Chicken with Tomato Orzo Recipe - (4.2/5) image

Provided by mirelsonp

Number Of Ingredients 10

Ingredients

Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 lb total)
2 Tbsp Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 oz Brie cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 Tbsp butter
1 Tbsp fresh lemon juice

Steps:

1. 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. 2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes. 3. 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.

QUICK GREEK SPINACH AND CHICKEN ORZO

Quick Greek Spinach and Chicken Orzo image

This is adapted from a recipe I found in a cooking magazine I get. This is great for brown-bagging because it tastes good at any temperature, and it's really quick to make. If you are salt sensitive, omit the bouillion cubes and olive brine (not essential, but I like the flavor they add).

Provided by Muffin Goddess

Categories One Dish Meal

Time 30m

Yield 1 1/4 cups/serving, 6 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces orzo pasta
2 chicken bouillon cubes (for the orzo cooking liquid) or 2 vegetable bouillon cubes (for the orzo cooking liquid)
1 oven-roasted deli chicken
3 cups fresh Baby Spinach (regular fresh spinach will work if you can't find baby)
1 cup feta cheese, crumbled (I use the plain kind, but the flavored type works here too)
1 large tomatoes, diced (or substitute halved grape tomatoes, approx. 1 1/2 cups)
1/2 cup kalamata olive, pitted (reserve a bit of the brine if you use good quality olives)
2 tablespoons olive oil
1/2 teaspoon salt
3 tablespoons reserved olive brine (optional)
1 tablespoon capers (optional)
fresh ground pepper, to taste

Steps:

Bring a large pot (needs to be quite large because you will need to have room to mix once you add the bulky spinach) of water to boil with the bouillon cubes. Add orzo and cook according to directions on box (approximately 10 minutes). Drain and return to pot.
Stir in all other ingredients and cook over medium heat for about 2 to 3 more minutes to heat everything through.
NOTE: If you want to use only the white meat chicken in this dish (which is what I have to do for my family) and your chickens are small, you may want to purchase two rotisserie chickens to guarantee that you'll have enough meat. Reserve the dark meat for another use. Serve warm, at room temp, or cold.

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