Ingredients
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2 boneless skinless chicken breasts
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1 3/4 cups chicken broth
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1/4 cup soy sauce
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1 tablespoon Lea & Perrins Worcestershire Sauce
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1 lb fresh spinach leaves, rinsed and stemmed
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8 cups boiling water
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2 (16 ounce) cans mandarin oranges, drained
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1/4 cup mayonnaise
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1/4 cup sour cream
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2 teaspoons curry powder
Instructions
- Cut chicken into 1-inch cubes.
- In a 10-inch skillet, combine chicken cubes, broth, soy sauce and Worcestershire.
- Heat to boiling over medium heat; cover, reduce heat, and simmer until chicken is fork-tender (about 10-15 minutes).
- With a slotted spoon, remove chicken from broth and let cool slightly.
- Place spinach leaves in a colander.
- Pour boiling water over leaves.
- Drain and set aside to cool.
- Place a cube of chicken at stem end of a spinach leaf and wrap leaf around chicken so that chicken still shows on sides.
- Secure end of leaf with a wooden pick.
- Refrigerate at least 1 hour.
- (Recipe can be prepared up to this point one day ahead.) To serve, place one mandarin orange at the end of each wooden pick.
- Serve with Curry Mayonnaise Dip (recipe follows).
- Curry Mayonnaise Dip: Blend all ingredients and refrigerate to allow flavors to mature.