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    Chicken: Hong Kong Spinach Chicken


    Source of Recipe


    SheHuffer

    List of Ingredients




    1 pound spinach, cleaned, stems removed
    1/4 teaspoon white pepper
    1/2 pound boneless skinless Chicken breasts
    2 tablespoons chicken broth
    Quick spray of Pam – then whip with paper towel to remove most


    Sauce
    3 tablespoons chicken broth
    2 tablespoons Chinese black vinegar
    2 tablespoons Chinese rice wine
    2 tablespoon regular soy sauce (or soy sauce substitute)
    2 teaspoons minced garlic
    1 teaspoon Splenda

    Recipe



    1. Combine sauce ingredients in a saucepan; set aside.

    2. Bring a pot of water to a boil. Add spinach and cook for 2 minutes. Drain, rinse with cold water, and drain again. Squeeze to remove excess liquid. Cut spinach into 2-inch pieces. Add chicken broth and pepper; toss lightly to mix.

    3. Cut chicken 12 thin slices. Place about 2 tablespoons spinach along one end of chicken slice. Roll up and secure with a wooden pick.

    Cooking
    1. Spray a wide frying pan with Pam, wipe and heat over medium-high heat. Add chicken rolls and pan-fry on both sides, 8 to 10 minutes total. Remove rolls to a serving platter.

    2. Heat sauce to boiling. Pour over rolls and serve.

 

 

 

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