KUMQUAT CHICKEN

Servings: 6
Ingredients:

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 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 12×8x2 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 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.

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