Kumquat Chicken

Recipes Ingredients:

4 oz Neufchatel cheese, softened 1
1/2 c Unsweetened orange juice
3/4 ts Dried whole tarragon, divide
1 tb Sugar
8 Chicken breasts
1 Clove garlic, halved
1 Egg white
1 ts Cornstarch
1/4 c Water, divided
2 tb White Wine vinegar
1/3 c Fine, dry breadcrumbs
1 1/2 tb Orange-flavored liqueur
2 tb Toasted wheat germ 1
1/2 c Sliced kumquats divided

Recipe Instructions:

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.