Ingredients

• 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

Instructions

1. Preheat oven to 375 degrees F.
2. 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.
3. 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.