Kumquat Chickenpoultry 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 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. |
