Spinach-Wrapped Chicken With Oriental Dip
|Chicken breast halves||4|
|Water||1 3⁄4 Cup (28 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Oriental dip||2 Tablespoon|
Trim excess for from chicken.
Combine water, soy sauce, and Worcestershire sauce in a large skillet.
Bring to a boil, and add chicken.
Cover; reduce heat, and simmer 20 minutes or until chicken is tender.
Remove chicken from skillet, and cool; discard liquid.
Done chicken; cut meat into 1-inch cubes.
Pick out largest spinach leaves; place a few at a time on a steaming rack over boiling water.
Cover and steam 1 minute or until leaves are slightly wilted.
Place 1 cube of chicken on each spinach leaf.
Roll over once; fold leaf in on both sides, and continue rolling around chicken cube.
Secure end of leaf with a wooden pick.
Repeat procedure with remaining chicken cubes and spinach leaves.
Cover and chill Thoroughly.
Serve chicken on a lettuce-lined serving plate, if desired; serve with Oriental Dip.