2 whole chicken breasts
1 3/4 c. chicken broth
1/4 c. soy sauce
1 tbsp. Worcestershire sauce
1 lb. lg. fresh spinach leaves

In 3 quart saucepan, simmer breasts in broth, soy sauce and Worcestershire about 15 to 20 minutes. Remove breasts from broth and cool. Wash spinach leaves and pour 2 to 3 quarts of boiling water over them. Drain. Remove bones and skin from chicken and cut into 1 inch cubes. Place a chicken cube at stem end of each spinach leaf. Roll over once, fold leaf on both sides and continue rolling. Secure with toothpick and chill. Serve on platter covered with lettuce leaves and place bown of Oriental Dip in center.

ORIENTAL DIP:

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

Combine ingredients and chill 4 hours. Serves 6 to 8.