Recipe - Kumquat Chicken

4 ounce Neufchatel cheese, softened
Three fourths teaspoon Dried whole tarragon, divide
8 Chicken breasts
1 Egg white
One fourth cup Water, divided
1/3 cup Fine, dry breadcrumbs
2 tablespoon Toasted wheat germ
1 One half cup Unsweetened orange juice
1 tablespoon Sugar
1 Clove garlic, halved
1 teaspoon Cornstarch
2 tablespoon White wine vinegar
1 One half tablespoon Orangeflavored liqueur
1 One half cup Sliced kumquats divided

Bone, cut in half, and skin the chicken breasts. Note: It will take about
20 kumquats to make 1 One half cups. Combine cheese & One half tsp tarragon; set
aside. Flatten chicken to One fourth inch thickness; spread cheese mixture evenly
on each piece of chicken; roll up, tuck in sides; pick. Combine egg & 2
Tbsp water in a small bowl; stir. Combine breadcrumbs & 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 min. 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
Tbsp water & cornstarch; stir. Add to juice mix, stir. Add One fourth tsp
tarragon, vinegar, liqueur & 1 cup kumquats; simmer 5min or until kumquats
are tender, stirring constantly, remove & discard garlic. Remove wood picks
& serve with sauce. Garnish with additional kumquats.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini