Kumquat Chicken
Yield
6 servingsPrep
25 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
neufchatel cheese
softened |
|
| ¾ | teaspoon |
tarragon leaves
dried, whole, divided |
|
| 8 | each |
chicken breasts
|
|
| 1 | each |
egg whites
|
*
|
| ¼ | cup |
water
divided |
|
| ⅓ | cup |
bread crumbs
fine, dry |
|
| 2 | tablespoons |
wheat germ
toasted |
|
| 1 ½ | cups |
orange juice
unsweetened |
|
| 1 | tablespoon |
sugar
|
|
| 1 | clove |
garlic
halved |
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| 1 ½ | tablespoons |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1 ½ | cups |
kumquat
sliced, divided |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
neufchatel cheese
softened |
|
| 3.8 | ml |
tarragon leaves
dried, whole, divided |
|
| 8 | each |
chicken breasts
|
|
| 1 | each |
egg whites
|
*
|
| 59 | ml |
water
divided |
|
| 79 | ml |
bread crumbs
fine, dry |
|
| 3E+1 | ml |
wheat germ
toasted |
|
| 355 | ml |
orange juice
unsweetened |
|
| 15 | ml |
sugar
|
|
| 1 | clove |
garlic
halved |
|
| 5 | ml |
cornstarch
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 23 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 355 | ml |
kumquat
sliced, divided |
* |
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 12x8x2 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.
