Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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