Kumquat Chicken

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.