Stuffed Chicken with Tomato Orzo

This dish is super easy but looks very gourmet! First things first, grab a pan, fill it with water and get it on the heat! Turn on your broiler so its nice and hot by the time you add the chicken.

The recipe is from Everyday Food, I love this magazine and really look forward to it every month.







Grab your ingredients!



I defrosted the spinach in the microwave.



chop up your tomato







You will need to flatten the chicken. You can use the backside of a heavy pan, a rolling pin, or a mallet. I got this mallet at Big Lots! and I just slip a plastic bag over it for easy clean up.




flatten the chicken tender until its flat but not to the point that it tears.



Brie is good food. Slice enough pieces to place on each piece of chicken.



grab some delicious dijon



smear the chicken with dijon. I had a dilemma because I didn't want to put the chicken tainted knife back in the jar...



so four knives were used. next time I will scoop some mustard out and put it in a bowl first!



grab your defrosted and drained spinach. I just squeeze it with my hands to get the excess moisture out.



layer the spinach on



add the creamy brie. at about this point your water should be boiling, drop in your orzo!



yummy little pasta guys



roll up your chicken and place it on a cookie sheet and pop it in the oven, or the toaster oven like I did.



I served this with some wine since it was a little bit fancier than my usual meals. This is a Greco Di Tufo from Italy, a great food wine.



yum



drain your orzo after it has cooked a few minutes. get it back in the pan and stir in your tomatoes.



add in some butter and parsley and some lemon juice. Totally missed getting a photo of those three so if you have to run to grab these ingredients, I apologize. Your chicken should be ready to go at this point so it is time to plate.



This is pleasing to the eye and it was so delicious.








ooey gooey cheesy spinachy love. Enjoy!