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  Recipe Home » Poultry » KUMQUAT CHICKEN
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  KUMQUAT CHICKEN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 340
Ingredients:
4 oz. neufchatel cheese, softened
3/4 tsp. dried whole tarragon, divide
8 chicken breasts
1 egg white
1/4 C. water, divided
1/3 C. fine, dry breadcrumbs
2 Tbls. toasted wheat germ
1-1/2 C. unsweetened orange juice
1 Tbls. sugar
1 clove garlic, halved
1 tsp. cornstarch
2 Tbls. white wine vinegar
1-1/2 Tbls. orange-flavored liqueur
1-1/2 C. sliced kumquats divided
Instructions:
Bone, cut in half, and skin the chicken breasts. 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 Tbls. 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 minutes. Set aside; keep warm. Combine juice, sugar, and garlic in a small saucepan; boil. Cook for 6 minutes or until reduced to 1 C.. Combine 2 Tbls. water and cornstarch; stir. Add to juice mix, stir. Add 1/4 tsp. tarragon, vinegar, liqueur and 1 C. kumquats; simmer for 5 minutes or until kumquats are tender, stirring constantly, remove and discard garlic. Remove wood picks and serve with sauce. Garnish with additional kumquats.
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