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From: Nancy,.SanFran

Curried Spinach-filled Chicken Breasts
Serving Size : 6

filling
2 tablespoons oil
1 cup chopped onions
1 teaspoon minced garlic
1 9 ounces pkg green giant harvest fresh frozen spinach, drained
3/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cayenne

chicken rolls
6 boneless, skinless
breast halves
1 tablespoon lime juice
1 tablespoon butter, melted
1/4 teaspoon turmeric

rice and garnishes
3 cups hot cooked rice
2 tablespoons lime juice
2 tablespoons up to 4 tablespoons 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.