*  Exported from  MasterCook  *
 
                   CURRIED SPINACH-FILLED CHICKEN BREASTS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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.
  
 
 
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