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Spinach-Wrapped Chicken with Oriental Dip

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“This is a lovely, tasty appetizer that always impresses guests. It's a little labor intensive but everything can be done beforehand, even the day before, and you're ready to serve when the guests arrive.”
READY IN:
1hr 20mins
YIELD:
50 chicken pieces
UNITS:
US

Ingredients Nutrition

Directions

  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.

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