CURRIED SPINACH-FILLED CHICKEN BREASTS

Servings: 6
Ingredients:

----------------------------------FILLING----------------------------------
2 T  Oil
1 c  Chopped onions
1 t  Minced garlic
9 oz Pkg Green Giant Harvest
-Fresh Frozen Spinach,
-thawed, drained
3/4 t  Salt
1/2 t  Cumin
1/2 t  Coriander
1/2 t  Turmeric
1/2 t  Cayenne

——————————-CHICKEN ROLLS——————————-
6 Boneless, skinless
-chicken breast halves
1 T Lime juice
1 T Butter, melted
1/4 t Turmeric

——————————RICE and GARNISHES——————————
3 c Hot cooked rice
2 T Lime juice
2 T Up to …
4 T Chopped fresh cilantro
Additional fresh cilantro
Lemon and lime slices

Heat oven to 350 degrees. Lightly grease 8 x 8′ or 12 x 8′
baking dish. Heat oil in medium skillet over medium-high 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 1/4 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 and 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.

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