4 oz Neufchatel cheese, softened
3/4 teaspoon Dried whole tarragon, divide
8 Chicken breasts
1 Egg white
1/4 cup Water, divided
1/3 cup Fine, dry breadcrumbs
2 tablespoon Toasted wheat germ
1-1/2 cup Unsweetened orange juice
1 tablespoon Sugar
1 Clove garlic, halved
1 teaspoon Cornstarch
2 tablespoon White wine vinegar
1-1/2 tablespoon Orange-flavored liqueur
1-1/2 cup Sliced kumquats divided
Yield: 6 servings
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 teaspoon 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 tablespoon 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 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 and cornstarch; stir. Add to juice mix, stir. Add 1/4 teaspoon 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.