4 boneless, skinless chicken breasts (1 1/2 to 2 lb.)
1 box long grain and wild rice
1 (11.4 oz.) bottle garden herb with lime marinade sauce (reserve about 1/2 c.)

Cook rice according to directions; set aside. Pound chicken breasts until each are 1/4 to 1/2-inch thick. Pour marinade over chicken; refrigerate 5 to 15 minutes. Heat oven to 350°F. Place about 1 tablespoon of rice on each chicken breast; roll up. Hold together with toothpicks. Place in oven; bake 30 minutes or until chicken is done. Heat reserved marinade to boil; pour over chicken. Serve with remaining rice.