Spinach-Wrapped Chicken with Oriental Dip

• 2 whole large chicken breasts
• 2 cups chicken broth
• 13 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 lb fresh spinach, use the flat kind of leaf,not the curly-leafed spinach
• lettuce leaf, for serving
• 1 cup sour cream
• 2 teaspoons toasted sesame seeds
• 12 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
• 4 teaspoons soy sauce
• 2 teaspoons Worcestershire sauce

1. In a 3-qt.
2. saucepan simmer the chicken breasts in the chicken broth, 1/4 C.
3. soy sauce and 1 T.
4. Worcestershire until tender, about 15-20 minutes.
5. Remove the chicken from the broth and let cool.
6. Save broth for another use, if desired.
7. Thoroughly wash the spinach leaves and remove the stems.
8. Reserve smaller leaves for another use.
9. Pour 2-3 qts.
10. of boiling water over the larger leaves set in a colander in the sink.
11. Let drain and set aside.
12. When breasts are cool, discard the bones and skin and cut the meat into 1-inch cubes.
13. To assemble: place a chicken cube at the stem end of a spinach leaf.
14. Roll over once, fold leaf in on both sides, and continue rolling around the chicken pieces.
15. Secure the end of the leaf with a toothpick and chill in the fridge.
16. To prepare dip: in a small serving bowl combine dip ingredients.
17. Stir gently to combine.
18. Chill for 4 hours in the fridge before serving.
19. To serve: line a serving platter with lettuce leaves.
20. Place dip bowl in the center and surround with the spinach-wrapped chicken pieces.
21. Note: I've stated this makes about 50 pieces but that's approximate-- it really depends on the size of your chicken breasts.

chicken breasts, chicken broth, soy sauce, worcestershire sauce, fresh spinach, lettuce leaf, sour cream, sesame seeds, ground ginger, soy sauce, worcestershire sauce

Taken from www.food.com/recipe/spinach-wrapped-chicken-with-oriental-dip-65766 (may not work)