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Roasted Pecan Chicken

 

17

Trans-fat Free, Good source of fiber
 

Ingredients

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
cup white wine
dry
*
cup chicken broth
Gravy
cup chicken broth
1 tablespoon cornstarch
1 tablespoon 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 565g (19.9 oz)
Amount per Serving
Calories 104047% of calories from fat
 % Daily Value *
Total Fat 55g 84%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 362mg 121%
Sodium 509mg 21%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 244g
Vitamin A 7% Vitamin C 15%
Calcium 10% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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