Servings: 4

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Kumquat Stuffed Chicken


2/3 cup fresh kumquats
3 tablespoons chopped walnuts
1 tablespoon minced onion
1/8 teaspoon black pepper
4 chicken breasts, skinned and boned
1 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1 teaspoon grated orange peel
Orange juice
1 egg
1 tablespoon water
2 tablespoons melted butter or margarine


Wash and chop kumquats, or grind in food processor bowl or blender container. (Do not peel kumquats). Combine kumquats, walnuts, onion, and pepper.

Pound chicken breasts flat with meat mallet. Spoon one-fourth of kumquat filling down center of each breast, fold in sides of meat, and secure with wooden pick. Fold over bottom and roll up, encasing filling. Secure with another pick if necessary.

Set out 3 shallow bowls. In one combine bread crumbs, orange peel, and parsley; fill another with orange juice; and in third beat egg with water.

Preheat oven to 350 degrees.

Dip each chicken roll quickly in orange juice, then in bread crumb mixture to coat, then in beaten egg, and again in bread crumbs. Place coated rolls, seam side down, in lightly buttered baking pan. Drizzle rolls with melted butter.

Bake, covered, 30 minutes. Uncover, then bake 10 minutes more.