Title: Kumquat Chicken
Categories: Poultry
Yield: 6 Servings
| 4 | oz | Neufchatel cheese, softened |
| 3/4 | ts | Dried whole tarragon, divide |
| 8 | | Chicken breasts |
| 1 | | Egg white |
| 1/4 | c | Water, divided |
| 1/3 | c | Fine, dry breadcrumbs |
| 2 | tb | Toasted wheat germ |
| 1 1/2 | c | Unsweetened orange juice |
| 1 | tb | Sugar |
| 1 | | Clove garlic, halved |
| 1 | ts | Cornstarch |
| 2 | tb | White wine vinegar |
| 1 1/2 | tb | Orange-flavored liqueur |
| 1 1/2 | c | Sliced kumquats divided |
Bone, cut in half, and skin the chicken breasts. Note: It will take about
20 kumquats to make 1 1/2 cups. Combine cheese & 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 & 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.