Roasted Pecan Chicken

Name: Roasted Pecan Chicken
Yield: 4
Cuisine: Fusion
Ingredients: pecans; goat (chevre) cheese; garlic cloves; olive oil; lemon juice; black pepper; chicken; onions; lemon; white wine; chicken broth; chicken broth; cornstarch; water

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
Cheese spread
¾	cup	pecans chopped
2	ounces	goat (chevre) cheese creamy
1	small	garlic cloves chopped	*
2	tablespoons	olive oil
1 ½	teaspoons	lemon juice
1	x	black pepper	*
Roast chicken
3 ½	pounds	chicken fryer
1	medium	onions sliced
1	each	lemon sliced
⅔	cup	white wine dry	*
⅔	cup	chicken broth
Gravy
⅔	cup	chicken broth
1	tablespoon	cornstarch
1	tablespoon	water cold

Ingredients

Amount	Measure	Ingredient	Features

Cheese spread
177	ml	pecans chopped
57.8	ml/g	goat (chevre) cheese creamy
1	small	garlic cloves chopped	*
3E+1	ml	olive oil
7.5	ml	lemon juice
1	x	black pepper	*

Roast chicken
1.6	kg	chicken fryer
1	medium	onions sliced
1	each	lemon sliced
158	ml	white wine dry	*
158	ml	chicken broth

Gravy
158	ml	chicken broth
15	ml	cornstarch
15	ml	water cold

Directions

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 400=F8F.

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 ⅔ cup broth. Roast, uncovered, at 400=F8F for 1¼ to 1½ hours until thermometer inserted between leg and thigh registers 180=F8F. 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.