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LOCATION: Recipes >> Poultry >> Pecan 02

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Roasted Pecan Chicken
Yield: 4 servings

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

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

2/3 c chicken broth
1 tb cornstarch
1 tb cold water

In a food processor combine pecans, goat cheese, garlic, olive oil,
lemon juice and pepper to taste. Process until mixture forms a
paste.

Preheat oven to 400F. Carefully loosen skin on chicken 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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