Frank's Recipes! Kumquat Chicken

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Kumquat Chicken

4 oz Neufchatel cheese, softened
3/4 tsp 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 tsp 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 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 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 tsp 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.