Jul 31 2010
Roasted Pecan Chicken Recipe
Delicious Roasted Pecan Chicken Recipe
Roasted Pecan Chicken Recipe
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
Cheese Spread: In a food processor combine pecans, goat cheese,
garlic, olive oil, lemon juice and pepper to taste. Process until
mixture forms a paste.
Roast Chicken: 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 oven 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 180øF. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent over browning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.
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For more information on chicken recipes, go to A Sicilian Feast and look under the “Recipes” category
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