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.
