Kumquat chicken

6 servings

Ingredients

QuantityIngredient
4ouncesNeufchatel cheese, softened
¾teaspoonDried whole tarragon, divide
8Chicken breasts
1Egg white
¼cupWater, divided
cupFine, dry breadcrumbs
2tablespoonsToasted wheat germ
cupUnsweetened orange juice
1tablespoonSugar
1Clove garlic, halved
1teaspoonCornstarch
2tablespoonsWhite wine vinegar
tablespoonOrange-flavored liqueur
cupSliced kumquats divided

Directions

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.