Dijon & Brie Chicken
4 chicken cutlets, thinly sliced
1/4 cup spinach
2 ounces Brie, sliced
Salt & pepper
Preheat oven to low broil. Lay cutlets flat on cutting board and cover with a layer of dijon mustard, spinach, and brie.
Beginning at the small end, roll cutlets and place on a baking sheet lined with aluminum foil. Season with salt and pepper. Broil for about 10 minutes, or until golden brown.
Modified from Martha Stewart.