Mandarin Chicken Bites

Ingredients:

• 2 whole chicken breasts, (about 2 pounds)
• 1 3/4 cups chicken broth
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 pound fresh spinach leaves, rinsed and stemmed
• 8 cups boiling water
• 2 16-ounce cans mandarin oranges, drained

Curry Mayonnaise Dip

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 teaspoons curry powder
• 2 tablespoons chopped Major Grey's Chutney
• 1 teaspoon freshly grated orange peel

 Directions:

1. In 10-inch skillet, combine chicken breasts, broth, soy sauce and Worcestershire. Heat to boiling over medium heat; cover, reduce heat, and simmer until chicken is fork-tender (about 15-20 minutes). With a slotted spoon, remove chicken from broth and let cool slightly. Remove and discard skin and bones. Cut meat into 1-inch pieces.
2. Place spinach leaves in a colander. Pour boiling water over leaves. Drain and set aside to cool.
3. 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.
4. To serve, place one mandarin orange at the end of each wooden pick. Serve with Curry Mayonnaise Dip. 
5. To make dip, blend all ingredients in a jar and refrigerate.

Yield: 5 dozen
 

*recipe from the Creme de Colorado cookbook