Monday, March 22, 2010

Brie and Spinach Chicken

First things first. I think you're all upset over the lack of Murray pictures as of late.
Have no fear. Here's a new one for you.

He's such a ridiculous cat. He has the best life. I envy him.
He's currently curled up in my lap, clawing my legs to peices.
He's SO lucky he has such a darling face otherwise he'd be a little street cat.
Riff raff, street rat, I don't buy that....

My aunt Wendy - and potentially martha-in-training's most dedicated reader (you are too, mom) - was here for a few days this past week. She came over on Friday for dinner and after much consideration and brainstorming I decided upon:
Brie and Spinach Chicken
with chorizo and leek orzo in a rose sauce
& grilled zucchini

*Please excuse that errant peice of brie on top of the orzo.
To make the chicken:
1. Preheat the oven to 385 degrees. Butterfly the chicken breast open by cutting through the middle horizontally. On one side of the open chicken breast, place a line of about 1/3 to 1/2 a cup chopped spinach.
2. Cut brie into medium thickness slices and place over top of the spinach. Fold the other half of the chicken back on top of the spinach and brie and secure in place by poking toothpicks through both halves of the chicken.
3. Arrange chicken on a baking sheet lined with a silipat, with a sheet of tin foil, or with parchment paper.
4. Brush the tops of each chicken breast with light (5%) table cream. Bake for about 45 minutes or until the chicken is cooked all the way through. Serve while hot/warm to maximize the gooey-ness of the brie
To make the Chorizo and Leek Orzo:
1. Heat 2-3 tbsp of butter in a sauce pot over medium heat. Wash leeks and chop them into thin rings. With leeks you want to use the white and light green parts. Add the leeks to the butter and cook until the leeks are soft, about 5-10 minutes.
2. Meanwhile cut the chorizo into thin sections and add to the pot with the leeks. Allow the chorizo to brown for a few minutes then add tomato sauce and enough 5% cream to give the sauce a pink-hue.
3. For the orzo, bring a pot of water to a boil and then add the pasta. Cook for 7-8 minutes, or until at desired tenderness. Drain the water and add the pasta to the sauce. Serve and enjoy.

I hand in my last paper tomorrow!
Then I have one more assignment to finish up and a quiz next week and then that's it until exams!
16 days and 4 exams to go!
P.S. WENDY! I was right! It DID snow on Saturday! And you guys made fun of me for saying it would...... :)

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