I know, wrapping stuff is tedious but this is really good.  The Curry Sauce can also be used as a dip for lamb cubes on a toothpick.

Ingredients: Chicken

• 1 ½ lbs chicken tenders, cut into thirds (There are 12 tenders in a pound)
• 1 can regular strength chicken broth (15oz)
• ¼ c soy sauce
• 1 Tab Worcestershire sauce
• 1 lb spinach (54 good size leaves)
• 8 c boiling water

Directions: Chicken

1. In a 10 inch frying pan, combine chicken, broth, soy and Worcestershire.
2. Bring to a boil over medium heat.
3. Cover, reduce heat and simmer until chicken if fork tender – 5 – 6 min.
4. Remove from broth and let cool.
5. Wash spinach, remove stems. Keeping leaves whole, place leaves in a colander.
6. Pour boiling water over the leaves.
7. Drain thoroughly, then set aside to cool.
8. Place a chunk of chicken at the stem end of the spinach leaf.
9. Roll over once, fold leaf in on both sides and continue rolling around chicken.
10. Secure end of leaf with a toothpick.
11. Refrigerate for at least an hour or up to a day.
12. Serve on large tray with bowl of Curry Sauce for dipping

Ingredients: Curry Sauce

• ½ c mayonnaise
• ½ c sour cream
• 1 Tab curry powder
• 4 Tab chopped Major Grey chutney
• 2 tsp grated orange peel

Directions: Curry Sauce

1. Mix all ingredients until smooth.
2. Cover and refrigerate for at least 1 hr.

Serves:  54 pieces

Source: CDKitchen – what’s cooking on line, submitted by Dena, USA