Spinach And Brie Chicken With Tomato Orzo Recipes
SPINACH-AND-BRIE CHICKEN WITH TOMATO ORZO
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
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)
Provided by mirelsonp
Number Of Ingredients 10
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
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
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.
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.
Provided by Melanie B.
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the Orzo:.
- Cook orzo according to package instructions. Drain. Add tomatoes, olive oil, parsley, lemon juice, and season with salt/pepper.
- To make the Chicken:.
- 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.
- Broil until chicken is cooked through, about 8-10 minutes.
- Serve the chicken with the orzo. Enjoy!
Nutrition Facts : Calories 431.3, Fat 15.6, SaturatedFat 6.2, Cholesterol 101, Sodium 384.8, Carbohydrate 35, Fiber 1.8, Sugar 3.2, Protein 35.9
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