----------------------------------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 & GARNISHES------------------------------
      3 c  Hot cooked rice

      2 T  Lime juice

      2 T  Up to ...

      4 T  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 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 & 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.