Kumquat Chicken

• 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

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.

tarragon, chicken breasts, egg whites, water, bread crumbs, orange juice, sugar, garlic, cornstarch, white wine vinegar, liqueur triple, kumquat

Taken from recipeland.com/recipe/v/kumquat-chicken-39800 (may not work)