Kumquat Chicken

4 oz Neufchatel cheese, softened

3/4 ts Dried whole tarragon, divide

8 Chicken breasts

1 Egg white

1/4 c Water, divided

1/3 c Fine, dry breadcrumbs

2 tb Toasted wheat germ

1 1/2 c Unsweetened orange juice

1 tb Sugar

1 Clove garlic, halved

1 ts Cornstarch

2 tb White wine vinegar

1 1/2 tb Orange-flavored liqueur

1 1/2 c Sliced kumquats divided

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.