Kumquat Chicken

Ingredients

4 oz neufchatel cheese
3/4 ts tarragon
8 chicken breasts
1 egg
1/4 c water
3/8 c fine
2 tb wheat germ
1 1/2 c unsweetened orange juice
1 tb sugar
1 clove garlic
1 ts cornstarch
2 tb wine vinegar
1 1/2 tb orange-flavored liqueur
1 1/2 c kumquats divided
20 kumquats to make
1 1/2 cups combine cheese
1/2 tsp tarragon

Instructions

aside. Flatten chicken to 1/4 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 1/4 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.