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