Spinach and Brie Chicken

The picture says it all, I think!

Coarse salt and ground pepper , to taste

8 thin chicken cutlets (1 1/2 pounds total)

**You can use 2 or 4 cutlets instead, so long as they are thin and weigh about 1 1/2 pounds. This will depend on how many servings you want.

2 tablespoons Dijon mustard

1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry

4 ounces Brie cheese, cut into 8 thin 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. The thinner the cutlets, the easier they are to roll up. Otherwise, the stuffing will not stay "stuffed".

Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes. The thicker the roll, the longer it will take to cook all the way through. Check the bottoms of the rolls to make sure they are done.

Serve stuffed chicken with my white wine infused orzo!