Spinach-Cream Cheese Dijon Chicken AND Lemon Spinach Tomato Orzo

This recipe is from my daughter Anne who came home last weekend and prepared us this feast! It has gone on our short list, and takes just 25 minutes start to finish (unless you double it).

INGREDIENTS
For the Chicken
8 - 10 chicken tenderloins (we use the flash frozen ones, thawed. If you have a 75-lb-dog like our daughter does, thaw on top of fridge)
A few handfuls of fresh spinach
1 cup whipped cream cheese at room temp
Salt
Pepper
Grey Poupon Mustard
Toothpicks

For the Orzo
1.5 - 2 cups uncooked Orzo pasta
4-6 TBSP butter, to taste
1 full lemon juiced (do not use prepared juice, it makes a difference)
1 - 2 diced tomatoes
1 cup shredded Parmesan Cheese
A few handfuls of fresh spinach
Salt
Pepper

COOKING INSTRUCTIONS
Preheat broiler to high. Move rack about 6" from top. Also put medium pot of water on high to boil for Orzo.

Cut tenderloins in half as if you are butterflying them. (8 tenderloins will make 16 pieces) Salt and pepper to taste.

Lay cut tenderloins on foil wrapped cookie sheets. Spread each with as much cream cheese as you like. Press 6-8 spinach leaves onto the cream cheese side of the tenderloins.

Roll up the tenderloins starting with the fat end, rolling toward skinny end and secure with a toothpick. Dollop each rolled tenderloin with Grey Poupon to taste. The rolled up chickens should be about 2" apart.

Broil about 8 - 10 minutes til tops are browned and chicken cooked all the way through. (Cut into one piece before removing from oven to be sure it is not pink)

Add Orzo to boiling water with 1 tsp salt.

While pasta is cooking, dice tomatoes.

When Orzo is cooked, drain and return to pot. Add butter, Parmesan and tomatoes and stir until cheese and butter are melted. Add salt and pepper and fresh squeezed lemon, mix.

Serve with chicken and enjoy! Big eaters will enjoy 6 tenderloins so plan accordingly.

Spot gave this 4 fat paws and sat under her big sister's chair the entire dinner