Spinach-Wrapped Chicken with Oriental Dip

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READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 3-qt.
  • saucepan simmer the chicken breasts in the chicken broth, 1/4 C.
  • soy sauce and 1 T.
  • Worcestershire until tender, about 15-20 minutes.
  • Remove the chicken from the broth and let cool.
  • Save broth for another use, if desired.
  • Thoroughly wash the spinach leaves and remove the stems.
  • Reserve smaller leaves for another use.
  • Pour 2-3 qts.
  • of boiling water over the larger leaves set in a colander in the sink.
  • Let drain and set aside.
  • When breasts are cool, discard the bones and skin and cut the meat into 1-inch cubes.
  • To assemble: place a chicken cube at the stem end of a spinach leaf.
  • Roll over once, fold leaf in on both sides, and continue rolling around the chicken pieces.
  • Secure the end of the leaf with a toothpick and chill in the fridge.
  • To prepare dip: in a small serving bowl combine dip ingredients.
  • Stir gently to combine.
  • Chill for 4 hours in the fridge before serving.
  • To serve: line a serving platter with lettuce leaves.
  • Place dip bowl in the center and surround with the spinach-wrapped chicken pieces.
  • 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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