- 1 (11-ounce) container refrigerated breadsticks
- 2 tablespoons herbed cheese, divided (recommended: Boursin)
- 1 egg white
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 6 boneless skinless chicken breast halves (about 5 ounces each)
- 1 cup orange juice
- 2 teaspoons Dijon mustard
- 2 teaspoons cornstarch
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
Preheat oven to 375 degrees F.
Unroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a "canal" down the center of each breadstick. Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper. Bake 12 minutes, until golden brown.
Meanwhile, heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce and bread twists. Reserve remaining chicken for spring rolls