Ingredients

4 oz. neufchatel cheese, softened
3/4 tsp. dried whole tarragon, divide
8 chicken breasts
1 egg white
1/4 C. water, divided
1/3 C. fine, dry breadcrumbs
2 Tbsp. toasted wheat germ
1-1/2 C. unsweetened orange juice
1 Tbsp. sugar
1 clove garlic, halved
1 tsp. cornstarch
2 Tbsp. white wine vinegar
1-1/2 Tbsp. orange-flavored liqueur
1-1/2 C. sliced kumquats divided

Cooking Instructions

Bone, cut in half, and skin the chicken breasts. Combine cheese and 1/2 tsp. 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 Tbls. 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 for 30 minutes. Set aside; keep warm. Combine juice, sugar, and garlic in a small saucepan; boil. Cook for 6 minutes or until reduced to 1 C.. Combine 2 Tbls. water and cornstarch; stir. Add to juice mix, stir. Add 1/4 tsp. tarragon, vinegar, liqueur and 1 C. kumquats; simmer for 5 minutes or until kumquats are tender, stirring constantly, remove and discard garlic. Remove wood picks and serve with sauce. Garnish with additional kumquats.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)