DIJON & BRIE CHICKEN
Author: Rachel Schultz
Serves: 2
- 2 boneless, skinless chicken breasts, thinly sliced
- ¼ cup spinach
- 3 tablespoons dijon mustard
- 2 ounces brie, sliced
- Salt & pepper
- Spread dijon mustard over chicken and layer with spinach and brie.
- Beginning at the small end, roll cutlets and place on a baking sheet lined with aluminum foil.
- Season with salt & pepper.
- Broil for about 10 minutes.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/06/09/dijon-brie-chicken/
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