Kumquat chicken

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.

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