Kumquat Chicken
Submitted by Beaufort
Crispy chicken breasts stuffed with herbed cheese, baked golden, then draped in a glossy kumquat-orange sauce with tarragon. Fancy enough for guests but surprisingly doable.
YIELD
6 servingsPREP
25 minCOOK
30 minREADY
60 minKumquats might look intimidating, but they’re just tiny citrus powerhouses that turn this chicken into something special. Think sweet-tart glaze with a hint of bitterness that cuts through the richness.
The chicken gets stuffed with Neufchâtel (like cream cheese but lighter) mixed with tarragon, rolled up tight, then coated in breadcrumbs with wheat germ for extra crunch. It bakes up golden and crispy while you make the sauce.
That sauce is where the magic happens. Orange juice reduces down with kumquat slices until it’s thick and glossy, finished with a splash of orange liqueur and white wine vinegar for balance.
This looks restaurant-fancy but it’s just good technique and patient sauce-making.
Kitchen Tips
- Pound chicken breasts thin and even so they roll without tearing and cook uniformly
- Secure rolls with toothpicks but remember to remove them before serving (nobody wants that surprise)
- Can’t find kumquats? Use thin orange slices with a squeeze of lemon for similar brightness
- The sauce reduces significantly, so don’t rush it or you’ll miss that syrupy texture
- Make the sauce while the chicken bakes to have everything ready at once
Ingredients
Directions
Bone, cut in half, and skin the chicken breasts.
Note: It will take about 20 kumquats to make 1½ cups.
Combine cheese and ½ teaspoon tarragon; set aside.
Flatten chicken to ¼ 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 12×8×2 inch baking dish coated with cooking spray.
Bake at 400℉ (200℃) 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 ¼ 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.
Comments
