Recipe - Curried Spinach-Filled Chicken Breasts

FILLING
2 tablespoon Oil
1 cup Chopped onions
1 teaspoon Minced garlic
9 ounce Pkg Green Giant Harvest
Fresh Frozen Spinach,
thawed, drained
Three fourths teaspoon Salt
One half teaspoon Cumin
One half teaspoon Coriander
One half teaspoon Turmeric
One half teaspoon Cayenne

CHICKEN ROLLS
6 Boneless, skinless
chicken breast halves
1 tablespoon Lime juice
1 tablespoon Butter, melted
One fourth teaspoon Turmeric

RICE & GARNISHES
3 cup Hot cooked rice
2 tablespoon Lime juice
2 tablespoon Up to ...
4 tablespoon Chopped fresh cilantro
Additional fresh cilantro
Lemon & lime slices

Heat oven to 350 degrees. Lightly grease 8 x 8" or 12 x 8" baking dish.
Heat oil in medium skillet over mediumhigh heat until hot. Add onions and
garlic; cook and stir 2 minutes. Reduce heat to medium. Add spinach and
remaining filling ingredients; cook and stir 5 minutes. Remove from heat;
set aside. Place one chicken breast half, boned side up, between 2 pieces
of plastic wrap. Working from center, lightly pound chicken with rolling
pin or flat side of mallet until about 1/4" thick; remove wrap. Repeat with
remaining chicken breasts. In small bowl, combine 1 T lime juice, butter
and One fourth t turmeric; mix well. Brush smooth side of each chicken piece with
lime juice mixture; turn each piece over and spread unseasoned side evenly
with 3 T filling. Starting with short side of chicken breast, roll up
tightly. Place, seam side down, in greased dish. Bake for 30 to 40 minutes
or until chicken is no longer pink. Cool 5 minutes. Cut crosswise into 1/2"
slices. Place cooked rice on serving platter & arrange chicken slices,
slightly overlapping on rice. Sprinkle 2 T lime juice and chopped cilantro
over chicken and rice. Garnish with fresh cilantro, lemon and lime slices.