Roasted Pecan Chicken

* Exported from MasterCook *

ROASTED PECAN CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHEESE SPREAD-----
3/4 c Pecans, chopped
2 oz Creamy Goat Cheese
1 sm Clove Garlic, chopped
2 tb Olive Oil
1 1/2 ts Lemon Juice
Pepper
-----ROAST CHICKEN-----
3 1/2 lb Whole Broiler/Fryer Chicken
1 md Onion, sliced
1 Lemon, sliced
2/3 c Dry White Wine
2/3 c Chicken Broth
-----GRAVY-----
2/3 c Chicken Broth
1 tb Cornstarch
1 tb Cold Water

Cheese Spread: In a food processor combine pecans, goat cheese,
garlic, olive oil, lemon juice and pepper to taste. Process utnil
mixture forms a paste.
Roast Chicken: Preheat oven to 400øF. Carefully loosen skin on chicen
breast by gently working fingers under the skin starting from both
the neck and body cavity ends. Be careful not to pierce or tear the
skin. Spread cheese mixture in an even layer in chicken breast
underneath the skin. Pull skin back ove cheese layer and secure with
wooden picks. Tie chicken legs together.
Arrange chicken in a 13x9x2" baking pan on a bed of onion and lemon
slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400øF for 1
1/4 to 1 1/2 hours until thermometer inserted between leg and thigh
registers 180øF. Baste occasionally with pan juices during baking. If
necessary, tent with foil toward end of cooking to prevent
overbrowning. Remove chicken from pan and keep warm. Strain pan
juices, discarding lemon and onion slices. Skim fat from pan juices.



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