Kumquat Chicken

Recipe Ingredients

4 oz	113g	Neufchatel cheese
3/4 teaspoon	3.8ml	Dried tarragon
8		Chicken breast
1		Egg white
1/4 cup	59ml	Water
1/3 cup	48g / 1.7oz	Dry bread crumbs
2 tablespoons	30ml	Toasted wheat germ
1 1/2 cups	355ml	Unsweetened orange juice
1 tablespoon	15ml	Sugar
1		Garlic
1 teaspoon	5ml	Cornstarch
2 tablespoons	30ml	White wine vinegar
1 1/2 tablespoons	22ml	Orange-flavored liqueur
1 1/2 cups	355ml	Kumquat

Recipe Instructions

Bone, cut in half, and skin the chicken breasts.

Note:

It will take about 20 kumquats to make 1 1/2 cups. Combine cheese and 1/2 tsp tarragon; set 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 and 2 Tbsp water in a small bowl; stir.

Combine breadcrumbs and 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 minutes 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 and cornstarch; stir.

Add to juice mix, stir. Add 1/4 tsp tarragon, vinegar, liqueur and 1 cup kumquats; simmer 5-min or until kumquats are tender, stirring constantly, remove and discard garlic. Remove wood picks and serve with sauce.

Garnish with additional kumquats.

Source:
Kraft

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