Ingredients:

• 3 Chicken Breasts, boneless, skinless, cut in half
• 1/3-Cup Olive Oil
• 2 cups La Vigne Kumquat Puree
• 12 oz. Orange Juice
• 1/2 tsp. Cinnamon
• 1/2 Cup sugar
• 1/2-Cup Heavy Cream
• 2 Tbsp. Butter
• Salt & Pepper to taste

Mix the La Vigne Kumquat Puree, orange juice, cinnamon and cup of oil.Season to taste with salt and white pepper. Cut boneless, skinless chicken breast in half lengthwise and lightly pound flat. Weave bamboo skewers through each chicken piece lengthwise. Put chicken in the marinade and let sit at least for 24 hours, refrigerated. After 24 hours, take the chicken out of out marinade and spray lightly with spray oil. Cook chicken on the grill or in the oven until done.

To prepare Dipping Sauce:
Put marinade and sugar in a saucepan on medium heat. Simmer gently until slightly reduced.Mix in heavy cream. Swirl in butter at the end.(If the sauce is too thick, thin to desired consistency with orange juice.)

Use as dipping sauce for chicken.