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Cooking with Laura

Spinach and Brie Chicken with Tomato Orzo. Coarse salt and ground pepper. 8 thin chicken cutlets - 1 12 pounds total. 2 tablespoons Dijon mustard. 1 package - 10 oz. frozen leaf spinach, thawed and squeezed dry. 4 ounces Brie cheese, cut into 8 slices. 2 plum tomatoes, cored and chopped. 14 cup chopped fresh parsley. 1 tablespoon fresh lemon juice. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes. In a medi.
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Cooking with Laura

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Spinach and Brie Chicken with Tomato Orzo. Coarse salt and ground pepper. 8 thin chicken cutlets - 1 12 pounds total. 2 tablespoons Dijon mustard. 1 package - 10 oz. frozen leaf spinach, thawed and squeezed dry. 4 ounces Brie cheese, cut into 8 slices. 2 plum tomatoes, cored and chopped. 14 cup chopped fresh parsley. 1 tablespoon fresh lemon juice. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes. In a medi.

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This web page cookingwithlauratoday.blogspot.com states the following, "Spinach and Brie Chicken with Tomato Orzo." We saw that the webpage said " Coarse salt and ground pepper." It also said " 8 thin chicken cutlets - 1 12 pounds total. 1 package - 10 oz. frozen leaf spinach, thawed and squeezed dry. 4 ounces Brie cheese, cut into 8 slices. 2 plum tomatoes, cored and chopped. 14 cup chopped fresh parsley. 1 tablespoon fresh lemon juice. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes."

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