*  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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