Kumquat Chicken

Ingredients

• 4 ounces neufchatel cheese softened
• 3/4 teaspoon tarragon leaves dried
• whole
• divided
• 8 each chicken breasts
• 1 each egg whites
• 1/4 cup water divided
• 13 cup bread crumbs fine
• dry
• 2 tablespoons wheat germ toasted
• 1 1/2 cups orange juice unsweetened
• 1 tablespoon sugar
• 1 clove garlic halved
• 1 teaspoon cornstarch
• 2 tablespoons white wine vinegar
• 1 1/2 tablespoons liqueur triple sec
• grand marnier
• cointreau or other orange flavor
• 1 1/2 cups kumquat sliced
• divided

Instructions

1. Bone, cut in half, and skin the chicken breasts.
2. Note: It will take about 20 kumquats to make 1 1/2 cups.
3. Combine cheese and 1/2 teaspoon tarragon; set aside.
4. Flatten chicken to 1/4 inch thickness; spread cheese mixture evenly on each piece of chicken; roll up, tuck in sides; pick.
5. Combine egg and 2 tablespoons water in a small bowl; stir.
6. Combine breadcrumbs and wheat germ in a shallow dish.
7. Dip each roll in egg white mix; dredge in bread crumb mix.
8. Place in a 12x8x2 inch baking dish coated with cooking spray.
9. Bake at 400F (200C) for 30 minutes.
10. Set aside; keep warm.
11. Combine juice, sugar, and garlic in a small saucepan; boil.
12. Cook 6 minutes or until reduced to 1 cup.
13. Combine 2 tablespoon water and cornstarch; stir.
14. Add to juice mix, stir.
15. Add 1/4 teaspoon tarragon, vinegar, liqueur and 1 cup kumquats; simmer 5 minutes or until kumquats are tender, stirring constantly, remove and discard garlic.
16. Remove wood picks and serve with sauce.
17. Garnish with additional kumquats.