Roasted Pecan-Goat Cheese Chicken
January 06, 2014
"A nice dress-up for the Sunday chicken. Good with rice and buttered carrots."
- Serving Size: 1 (643.2 g)
- Calories 660.1
- Total Fat - 32.6 g
- Saturated Fat - 6 g
- Cholesterol - 960.5 mg
- Sodium - 693.6 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 4 g
- Sugars - 3.6 g
- Protein - 77.2 g
- Calcium - 213.5 mg
- Iron - 11.1 mg
- Vitamin C - 46.2 mg
- Thiamin - 0.3 mg
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 400ºF. Coat a 13x9x2" roasting pan with nonstick cooking spray.
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.
Push cheese mixture in an even layer on chicken breasts, underneath the skin. Secure skin with wooden picks. Tie legs together.
Place lemon and onion slices in bottom of roasting pan.
Arrange chicken in roasting pan on onion and lemon slices. Add wine and 2/3 cup broth.
Roast, uncovered, for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180ºF. 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.
To make gravy: Stir cornstarch into water until mixed.
Add 2/3 cup broth to pan juices and bring to a boil. Stir in cornstarch mixture and cook, stirring, until thickened.
Carve chicken and serve with gravy.
Tips & Variations
No special items needed.