4 oz neufchatel cheese, softened
3/4 tsp dried whole tarragon, divide
8 chicken breasts
1 egg white
1/4 cup water, divided
1/3 cup fine, dry breadcrumbs
2 tbsp toasted wheat germ
1 1/2 cup 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 cup sliced kumquats divided
Directions
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.
Servings: 6 servings
Kumquat Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
Experts have tracked the existance of recipes back into history, certainly as far back as early Egypt, and maybe further still. Having said that, in the main part, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius compiled a few scripts describing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the chefs of Roman times used many spices, including a few that are still present in modern kitchens like thyme, rue and dill. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including parsley and basil. The introduction of these new foods and spices prompted an explosion in books on cooking, some of which still exist in academic collections. During the succeeding few hundred years, the wealthy families of Wesstern Europe competed with each other to serve the most extravagent meals, and because of this the best cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of television brought us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Kumquat Chicken recipe.
