Christel's Emerald Chicken

For the Appetizer:

2 pounds chicken breasts, bone in
1 14 oz. can chicken broth
1/4 c. soy sauce
1 T. Worcestershire sauce
1 pound spinach

For the Dip:

1/2 c. sour cream
1 tsp. sesame seeds, toasted
1/4 tsp. ginger
2 tsp. soy sauce
1 tsp. Worcestershire sauce

Simmer the chicken in the chicken broth, soy sauce, and Worcestershire sauce until fork tender. Drain the chicken and remove the bone. Cut into 1 inch cubes.

Pour boiling water over the spinach to wilt. Wrap the chicken in spinach leaves. Chill until ready to serve. Mix the dip ingredients together and chill.

To serve, insert toothpicks in the spinach wrapped chicken with the dip on the side.