CHICKEN FLORENTINE ROLL-UPS WITH LEMON-THYME ORZO PILAF

Chicken Florentine Roll-Ups with Lemon-Thyme Orzo Pilaf image

A sumptuous stuffing of spinach and soft goat cheese, jeweled with sun-dried tomatoes and basil, is all it takes to turn plain ol' chicken breast into a magnificent craveable main. It pairs perfectly with the lemon-thyme orzo pilaf for a meal that is colorful, elegant, and satisfying.

Provided by Ellie Krieger

Time 45m

Yield 4 servings

Number Of Ingredients 21

Ingredients

One 10-ounce package frozen chopped spinach
4 medium sun-dried tomatoes
1/2 ounce Parmesan cheese (3 tablespoons grated)
1/4 cup lightly packed fresh basil leaves
3 ounces soft goat cheese (chèvre)
1 large egg white
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 thin-cut skinless boneless chicken breasts (about 5 ounces each)
2 tablespoons olive oil
1/4 cup low-sodium chicken broth
2 medium shallots
2 tablespoons olive oil
1 cup whole-wheat orzo
1 3/4 cups low-sodium chicken broth
1 cup cherry tomatoes
1/2 ounce Parmesan cheese (3 tablespoons grated)
1 tablespoon fresh thyme leaves
1/2 medium lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

For the chicken Florentine roll-ups: Preheat the oven to 400 degrees F.
Thaw the spinach in the microwave or on the stove as per the directions on the package, then place it in a strainer and squeeze out as much liquid as possible, discarding the liquid.
Chop the sun-dried tomatoes, grate the Parmesan cheese, and chop the basil, and place them in a medium bowl with 2/3 cup of the spinach, the goat cheese, egg white, 1/8 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir with a fork until well incorporated.
Spread 3 tablespoons of the filling on the top half of each chicken breast, roll up, and secure with 2 toothpicks. (See Cook's Note.) Sprinkle the chicken rolls with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper.
Heat the oil in a large ovenproof skillet with a cover over medium-high heat. Brown the chicken rolls until golden, 2 minutes per side. Pour the chicken broth over the rolls, cover, and transfer the skillet to the oven. Bake until the chicken is cooked through, 12 to 14 minutes.
For the lemon-thyme orzo pilaf: Peel and chop the shallots. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, bring to a boil over high heat, then decrease the heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 8 to 9 minutes.
Meanwhile, halve the tomatoes, grate the cheese, chop the thyme, and zest and juice the lemon (1 teaspoon zest and 1 1/2 tablespoons juice). When the orzo is done, stir in the tomatoes, thyme, lemon zest and juice, cheese, salt, and pepper. Cover and let sit off the heat for 5 minutes before serving.
To serve, drizzle the roll-ups with the liquid from the skillet and serve with the orzo.