Kumquat & Walnut Stuffed Chicken Breast

Kumquats are believed to have originated in China with their earliest historical mention being around the 12th century. Orange in color, this small bite-sized fruit can be eaten skin and all. The peel is the sweetest part of the fruit and the sourness comes from the pulp, seeds and juice.

Unlike it’s citrus kin, kumquats are able to withstand low temperatures and frost. A small evergreen shrub that can also be hydrophytic, which means they can grow in aquatic environments, and the fruits will drift towards the shore during harvest season. Kumquats are in season January thru April.

Commonly cultivated in Asia, the Middle East, parts of Europe and the southern United States. They can be used in every imaginable combination including pies, cookies, smoothies, ice cream, marmalade, marinades, salsa and vinaigrette. My choice today is in a stuffing for chicken breast. The combination of kumquats and orange tastes very unique.

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Kumquat & Walnut Stuffed Chicken Breast

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Course

Main Dish

Cuisine

American, European, Korean, Middle Eastern

Servings

MetricUS Imperial

Ingredients

• 130 grams (2/3 cup or 8 ind.) fresh kumquats
• 3 Tbsp walnuts, chopped
• 1 Tbsp onion, minced
• 1/8 tsp black pepper
• 2 boneless, skinless chicken breasts
• 1 cup bread crumbs, fine dry
• 1 Tbsp fresh parsley, snipped
• 1 tsp orange zest
• 1/2 cup orange juice
• 1 egg, beaten with 1 Tbsp water
• 2 Tbsp butter, melted

Course Main Dish Cuisine American, European, Korean, Middle Eastern Servings MetricUS Imperial Ingredients 130 grams (2/3 cup or 8 ind.) fresh kumquats 3 Tbsp walnuts, chopped 1 Tbsp onion, minced 1/8 tsp black pepper 2 boneless, skinless chicken breasts 1 cup bread crumbs, fine dry 1 Tbsp fresh parsley, snipped 1 tsp orange zest 1/2 cup orange juice 1 egg, beaten with 1 Tbsp water 2 Tbsp butter, melted

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Wash & chop kumquats (do not peel). In a small bowl, combine with walnuts, onion & pepper.
2. Between two pieces of plastic wrap, pound chicken breasts to an even thickness. Spoon half of the filling on each breast. Fold over to encase filling; secure with picks if necessary. Preheat oven to 350 F.
3. Set out 3 shallow dishes. In one combine bread crumbs, orange zest & parsley; fill another with orange juice & in third beat the egg with water. Dip each stuffed breast carefully in orange juice, then in bread crumb mixture to coat, then in beaten egg & again in bread crumbs. Place coated breasts, seam side down, on a lightly buttered baking pan. Drizzle with melted butter.
4. Bake, covered, 30 minutes. Uncover & bake 10 more minutes or until chicken is cooked through.