Cook rice as directed on package. Meanwhile, preheat oven to 375°F and spray a large baking dish with cooking spray.

Pound out chicken to 1/4 inch thickness. Chop celery and shallots, and combine in a bowl with rice, olive oil, rosemary, and lemon juice.

Spread rice mixture onto each chicken breast, roll up tightly, and use toothpicks to secure in place. Place chicken into prepared dish and cook for 20-30 minutes or until no longer pink.

While chicken roasts, mince garlic. Heat butter in a skillet over medium heat. Add garlic and sauté for 1 minute, then add broccoli. Stir to coat evenly. Cover and cook for 6-8 minutes, stirring occasionally to keep from burning.

Serve chicken with broccoli and orange wedges on the side.