Recipe for Roasted Pecan Chicken


3/4 cup pecans, chopped
2 oz creamy goat cheese
1 small clove garlic, chopped
2 tablespoon olive oil
1 1/2 teaspoon lemon juice
1 pepper
3 1/2 lb whole broiler/fryer chicken
1 medium onion, sliced
1 lemon, sliced
2/3 cup dry white wine
2/3 cup chicken broth
2/3 cup chicken broth
1 tablespoon cornstarch
1 tablespoon 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 400F. 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 400F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180F. 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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