• 2 Tbsp. Oil
• 1 c. Minced onions
• 1 tsp Chopped garlic
• 9 ounce Pkg Green Giant Harvest Fresh Frzn Spinach, thawed, liquid removed
• 3/4 tsp Salt
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 1/2 tsp Turmeric
• 1/2 tsp Cayenne
• 6 x Boneless, skinless chicken breast halves
• 1 Tbsp. Lime juice
• 1 Tbsp. Butter, melted
• 1/4 tsp Turmeric
• 3 c. Warm cooked rice
• 2 Tbsp. Lime juice
• 2 Tbsp. Up to ...
• 4 Tbsp. Minced fresh cilantro
•     Additional fresh cilantro
•     Lemon & lime slices

Directions

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