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1
Heat oven to 350F (180C).
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2
Lightly grease 8 x 8 inch or 12 x 8 inch baking dish.
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3
Heat oil in medium skillet over medium-high heat until hot.
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4
Add onions and garlic; cook and stir 2 minutes.
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5
Reduce heat to medium.
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6
Add spinach and remaining filling ingredients; cook and stir 5 minutes.
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7
Remove from heat; set aside.
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8
Place one chicken breast half, boned side up, between 2 pieces of plastic wrap.
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9
Working from center, lightly pound chicken with rolling pin or flat side of mallet until about 1/4 inch thick; remove wrap.
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10
Repeat with remaining chicken breasts.
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11
In small bowl, combine 1 tablespoon lime juice, butter and 1/4 teaspoon turmeric; mix well.
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12
Brush smooth side of each chicken piece with lime juice mixture; turn each piece over and spread unseasoned side evenly with 3 tablespoons filling.
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13
Starting with short side of chicken breast, roll up tightly.
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14
Place, seam side down, in greased dish.
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15
Bake for 30 to 40 minutes or until chicken is no longer pink.
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16
Cool 5 minutes.
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17
Cut crosswise into 1/2 inch slices.
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18
Place cooked rice on serving platter and arrange chicken slices, slightly overlapping on rice.
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19
Sprinkle 2 tablespoons lime juice and chopped cilantro over chicken and rice.
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20
Garnish with fresh cilantro, lemon and lime slices.
