This is a recipe from a recent issue of Everyday Food magazine. We have chicken a lot at our house so it’s always nice to find another recipe to try. Granted, this recipe is of interest only to me because Shane doesn’t eat spinach. Maybe next time we’ll leave the spinach out and just roll Shane’s chicken with the mustard and cheese but for tonight Shane sat this one out.
The biggest challenge for me with this recipe was getting the Brie cut up. We’ve never had Brie at home before so working with it was a little tricky. Otherwise, this is a really easy recipe to put together. The chicken came out great. It was still juicy after about 9 minutes under the broiler and the cheese had melted nicely with the spinach. Definitely a tasty dinner for only about 20 minutes of work to get it on the table.
Spinach and Brie Chicken
from Everyday Food
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 oz) frozen leaf spinach, thawed and squeezed dry
4 oz Brie cheese, cut into 8 slices
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.