Curried Spinach Chicken Roulade - cooking recipe

Ingredients

FILLING
1 tablespoon oil
1 cup chopped onion
1 teaspoon minced garlic
9 ounces frozen spinach, thawed and drained
3/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cayenne
CHICKEN ROULADE
6 boneless skinless chicken breast halves
1 tablespoon lime juice
1 tablespoon melted butter
1/4 teaspoon turmeric

Preparation

Preheat oven to 350.
Spray a small baking dish with nonstick spray.
FILLING.
Heat oil over medium-high heat in skillet.
Add onions and garlic and cook for 2 minutes.
Reduce heat to medium.
Add the spinach and the spices.
Cook and stir 5 minutes.
Remove the spinach mixture fromt he heat and set aside.
CHICKEN ROULADE.
place a chicken breast half between two sheets of plastic and pound with rolling pin or mallet until it is about 1/4 inch thick.
Repeat with all chicken breasts.
In a small bowl, combine the lime juice, butter and turmeric and mix well.
Brush the lime juice mixture over one side of each chicken piece.
Turn the chicken pieces over and spread the unseasoned sides evenly with about 3 tablespoons of the filling.
Starting with the short side of the chicken, roll each breast up tightly.
Place each chicken breast seam side down in the baking dish.
Bake for 30-40 minutes, until chicken is no longer pink.
Slice the roulades crosswise into 1/2 inch thick slices and arrange overlapping on the plate.