Creamy Spinach Stuffed Chicken & Warm Orzo Salad
with Sweet Potato, Feta & Lemon-Dijon Pan Sauce
- Milk
- Wheat
In this bistro-style dish, chicken cutlets are stuffed with a creamed spinach filling, then seared until golden brown. They’re finished in the oven, then served alongside a Mediterranean-inspired warm orzo salad loaded with roasted sweet potato, feta, and lemon zest. A silky lemon-Dijon pan sauce is drizzled over the top for a luscious finale.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
4 ounce
Orzo Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
2.5 ounce
Spinach
1 unit
Lemon
1 unit
Sweet Potato
1 tablespoon
Italian Seasoning
12 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Bring a small pot (medium pot for 4) of salted water to a boil. Wash and dry produce.
-
Dice sweet potato into ½-inch pieces. Zest and quarter lemon.
- Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4, spread out across entire sheet and roast on top rack).
- Roast on middle rack for 15 minutes (you’ll add more to the sheet then).
-
While sweet potato roasts, heat a drizzle of oil in a large pan over high heat. Add spinach and cook, stirring, until wilted, 2-3 minutes. Transfer to a medium bowl.
-
Stir in cream cheese, half the Italian Seasoning, salt, and pepper until well combined.
- Pat chicken* dry with paper towels.
- Holding your knife parallel to the cutting board, carefully cut a horizontal slit into the center of each cutlet, leaving 1 inch intact on the opposite side (be careful not to cut all the way through!). Open up each cutlet like a book; divide filling between cutlets, then fold closed.
- Season outside of chicken with remaining Italian Seasoning, salt, and pepper. TIP: If you’re unable to slice chicken horizontally, place cutlets between two pieces of plastic wrap and pound with a mallet or rolling pin until about ¼ inch thick. Peel off top layer of plastic wrap; place filling on top of cutlets and roll up like a log.
- Heat a drizzle of oil in pan used for spinach over medium-high heat. Add stuffed chicken and cook until golden, 2-3 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
-
Once sweet potato has roasted 15 minutes, carefully remove sheet from oven. Transfer chicken to opposite side of sheet. (For 4 servings, leave sweet potato roasting on top rack; add chicken to a second baking sheet and roast on middle rack.)
-
Return to middle rack; roast until chicken is cooked through and sweet potato is browned and tender, 10-12 minutes.
-
Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 7-10 minutes. Drain.
-
Once sweet potato is done, transfer roasted sweet potato and drained orzo to a large bowl. Toss with lemon zest, feta, 1 TBSP olive oil (2 TBSP 4 servings), a squeeze of lemon juice, salt, and pepper.
- Heat pan used for chicken over medium heat. Add stock concentrate, mustard, 2 TBSP water, 1 tsp sugar, and a squeeze of lemon juice (4 TBSP water and 2 tsp sugar for 4 servings). Bring to a simmer, whisking occasionally, until slightly thickened, 2-3 minutes. Season with salt and pepper.
- Remove from heat; whisk in 1 TBSP butter (2 TBSP for 4) until melted.
-
Divide orzo salad and stuffed chicken between plates. Top chicken with pan sauce and serve with remaining lemon wedges on the side.
