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6 servings
suggest servings
| 4 | ounces | neufchatel cheese | softened |
| 3/4 | teaspoon | tarragon | dried, whole, divided |
| 8 | each | chicken breasts | |
| 1 | each | egg white | |
| 1/4 | cup | water | divided |
| 1/3 | 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 |
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 teaspoon 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 tablespoons 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 degrees F for 30 minutes.
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 teaspoon tarragon, vinegar, liqueur and 1 cup kumquats; simmer 5 minutes or until kumquats are tender, stirring constantly, remove and discard garlic.
Remove wood picks and serve with sauce.
Garnish with additional kumquats.
| % Daily Value* | |
| Total Fat 10.0g | 16% |
| Saturated Fat 5.0g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 210mg | 9% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.0g | |
| Protein 40.0g | 79% |
| Vitamin A | 6% | Vitamin C | 35% | |
| Calcium | 5% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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After dinner is over with, it’s time for a nice period of relaxation. It could be called a nap, but not everyone sleeps right away....
Presentation was unique and will surprise any guests. Especially when you first cut into the pumpkin and juices start dribbling out and they can see the colorful contents inside. I used a red, green and yellow bell pepper for more color. The sauce had a creamy feel in the mouth and the vegetables and beef had baked tastes. I used 1/2 teaspoon of thyme and added extra fresh ground pepper when serving. Will definitely make it again next time I have company and add some pineapple. I think the addition of sweet overtones of pineapple along with the olives will make this a 5 star recipe.
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