Kumquat Chicken Recipe

Bone, cut in half, and skin the chicken breasts.

Note: It will take about 20 kumquats to make 1 1/2 cups.

Combine cheese & 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 & 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 1/4 tsp tarragon, vinegar, liqueur & 1 cup kumquats; simmer 5-min or until kumquats are tender, stirring constantly, remove & discard garlic.

Remove wood picks & serve with sauce.

Garnish with additional kumquats.