Categories: Poultry 
      Yield: 6 servings 
  
      4 oz Neufchatel cheese, softened     1 1/2 c  Unsweetened orange juice 
    3/4 ts Dried whole tarragon, divide        1 tb Sugar 
      8    Chicken breasts                     1    Clove garlic, halved 
      1    Egg white                           1 ts Cornstarch 
    1/4 c  Water, divided                      2 tb White wine vinegar 
    1/3 c  Fine, dry breadcrumbs           1 1/2 tb Orange-flavored liqueur 
      2 tb Toasted wheat germ              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.