Mmmmm….Just the name of this recipes had my mouth watering.

I love spinach and brie and chicken.  I had never had orzo before, and it wasn’t all that I had expected.  It was light and fresh, but a little bland for my taste.  I found the whole recipe on and it turned out pretty good…not great, but good.  I don’t know if I’ll be making it again anytime soon, but it definitely expanded my cooking experience and it filled a lot of hungry tummies.

The best part of making this week’s recipe was the help I got from my co-chef, Gwenny, my 8-year-old niece you probably remember from some of my other posts (like our adventure in the big city).  Here’s the recipe and the {awful} photos courtesy of my Blackberry, my real camera had dead batteries {oops!}:


Serves 4

1. Coarse salt and ground pepper

2. 8 thin chicken cutlets (1 1/2 pounds total)

3. 2 tablespoons Dijon mustard

4. 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry

5. 4 ounces Brie cheese, cut into 8 slices

6. 1 cup orzo

7. 2 plum tomatoes, cored and chopped

8. 1/4 cup chopped fresh parsley

9. 1 tablespoon butter

10. 1 tablespoon fresh lemon juice


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.

Also, don’t forget to add a few seasonal treats for dessert!