dinner for one.

During the week, I truly enjoy finding the time to make dinner. I typically go to yoga or run after work, and then love to come home, put some music on, and put a good dinner together. However, when making a dinner for one person that is more than run of the mill, it is difficult to stay within a budget. Often delicious meals call for many ingredients that can run up the grocery bill. Thus, it can become a challenge to make a great dinner for one without spending more than you would just going out to eat. 

With this in mind, I wanted to share what I made for dinner last night, because, while being absolutely delicious and healthy (sans the Haagan Daz I allowed myself for dessert afterward), it was both easy and inexpensive--a perfect dinner for one on a budget. (I estimated that this meal cost something between $5-$6 to put it together, and took less than 20 minutes).

Spinach and Feta Chicken with Tomato Orzo 

(adapted from Martha Stewart Living)

Ingredients:          .            1 tsp butter

1 chicken breast                    1/4 cup orzo 

 extra virgin olive oil               1/2 chopped tomato

2oz  feta cheese                       1 tsp parsley

organic baby spinach              1tsp fresh lemon juice

1. Set large pot of salted water to boil. Heat broiler, with rack about 4 inches from heat. 

2. Place chicken breast on cutting board. Cover with parchment paper and, with a meat tenderizer (or your fist will do), pound chicken so that it is a thin cutlet. Slice in half. 

3. Rub a bit of olive oil on top side of each chicken cutlet, top evenly with the baby spinach leaves, then the feta cheese (or if you prefer brie or goat cheese). Starting at one end, roll chicken tightly, stuffing back in the spinach or cheese that may fall out. Then place, seam side down, on a baking sheet lined with aluminum foil.

4. Season rolled chicken cutlets with salt and pepper. Broil, without turning, until top is lightly browned and chicken is cooked through (about 8 to 10 minutes).

5.  Meanwhile, cook orzo in boiling water until al dente. Drain well and then return to the pot. Add chopped tomatoes, parsley, butter, and lemon juice.  Season with salt and pepper and toss well.