Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Neufchatel cheese, softened |
| ¾ teaspoon | Dried whole tarragon, divide |
| 8 | Chicken breasts |
| 1 | Egg white |
| ¼ cup | Water, divided |
| ⅓ cup | Fine, dry breadcrumbs |
| 2 tablespoons | Toasted wheat germ |
| 1½ cup | Unsweetened orange juice |
| 1 tablespoon | Sugar |
| 1 | Clove garlic, halved |
| 1 teaspoon | Cornstarch |
| 2 tablespoons | White wine vinegar |
| 1½ tablespoon | Orange-flavored liqueur |
| 1½ cup | Sliced kumquats divided |
Bone, cut in half, and skin the chicken breasts. Note: It will take about 20 kumquats to make 1½ cups. Combine cheese & ½ tsp tarragon; set aside. Flatten chicken to ¼ inch thickness; spread cheese mixture evenly on each piece of chicken; roll up, tuck in sides; pick. Combine egg & 2 Tbsp water in a small bowl; stir.
Combine breadcrumbs & wheat germ in a shallow dish. Dip each roll in egg white mix; dredge in bread crumb mix. Place in a 12x8x2 inch baking dish coated with cooking spray. Bake at 400 for 30 min. Set aside; keep warm. Combine juice, sugar, and garlic in a small saucepan; boil. Cook 6 minutes or until reduced to 1 cup. Combine 2 Tbsp water & cornstarch; stir. Add to juice mix, stir. Add ¼ tsp tarragon, vinegar, liqueur & 1 cup kumquats; simmer 5-min or until kumquats are tender, stirring constantly, remove & discard garlic.
Remove wood picks & serve with sauce. Garnish with additional kumquats.