Chicken with Orange-Sage Sauce with Herbed Cheese-Stuffed Bread Twists

• 1 (11-ounce) container refrigerated breadsticks
• 2 tablespoons herbed cheese, divided (recommended: Boursin)
• 1 egg white
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 6 boneless skinless chicken breast halves (about 5 ounces each)
• 1 cup orange juice
• 2 teaspoons Dijon mustard
• 2 teaspoons cornstarch
• 1 teaspoon dried thyme
• 1 teaspoon dried sage

1. Preheat oven to 375 degrees F.
2. Unroll breadstick dough into 12 separate breadsticks.
3. Using a wet fingertip, make a "canal" down the center of each breadstick.
4. Spread cheese into canals (about 1/2 teaspoon per breadstick).
5. Fold over breadsticks, covering filling and pinch the edges together to seal.
6. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet.
7. Brush twists with egg white and sprinkle with salt and black pepper.
8. Bake 12 minutes, until golden brown.
9. Meanwhile, heat oil in a large skillet over medium-high heat.
10. Season both sides of chicken with salt and black pepper.
11. Add chicken to pan and cook 2 minutes per side, until golden brown.
12. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage.
13. Add mixture to pan and bring to a simmer.
14. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through.
15. Serve 4 chicken breast halves with all of the sauce and bread twists.
16. Reserve remaining chicken for spring rolls.

breadsticks, herbed cheese, egg, salt, olive oil, chicken, orange juice, mustard, cornstarch, thyme, sage

Taken from www.foodnetwork.com/recipes/robin-miller/chicken-with-orange-sage-sauce-with-herbed-cheese-stuffed-bread-twists-recipe.html (may not work)