Spinach-and-Brie Chicken with Tomato Orzo

Prep: 20 minutes
Total: 25 minutes
Serves 4

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

Directions
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.

{recipe and image via Martha Stewart}

Effortless Spinach Salad

Makes: 4 servings

Salad Ingredients
8 ounces fresh spinach
1/2 cup feta or goat cheese, crumbled
1/4 small red onion, thinly sliced
1/2 cup Craisins® Original Sweetened Dried Cranberries
2 tablespoons toasted sliced almonds, optional

Dressing Ingredients
1/2 cup bottled balsamic vinaigrette salad dressing
2 tablespoons orange juice
1 teaspoon orange zest, optional

Preparation
Wash and clean spinach. Tear into bite size pieces and place in a serving bowl. Add half of the feta or goat cheese and onion; toss to combine.

Combine dressing ingredients in a small mixing bowl. Pour over salad and toss to coat. Sprinkle with remaining cheese. Top with sweetened dried cranberries and almonds. Serve immediately.

{recipe and image via the nest}