Ingredients
- 20 kumquats to make
- 8 chicken breasts
- 1 egg (white)
- 1 clove garlic
- 350 ml unsweetened orange juice
- 210 gr kumquats divided (sliced)
- 190 gr combine cheese
- 80 gr fine
- 60 gr neufchatel cheese
- 60 ml water
- 30 ml wine vinegar (white)
- 22 ml orange-flavored liqueur
- 16 gr wheat germ (toasted)
- 14 gr sugar
- 3 gr cornstarch
- 1 gr tarragon
- 1 gr tarragon (dried whole)
aside. Flatten chicken to 1 cm thickness; spread cheese mixture evenly on each piece of chicken; roll up, tuck in sides; pick. Combine egg & 2 Tablespoon 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 200ºC or 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 Tablespoon water & cornstarch; stir. Add to juice mix, stir. Add quarter 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.
