Recipe - Roasted Pecan Chicken

CHEESE SPREAD
Three fourths cup Pecans, chopped
2 ounce Creamy Goat Cheese
1 small Clove Garlic, chopped
2 tablespoon Olive Oil
1 One half teaspoon Lemon Juice
Pepper

ROAST CHICKEN
3 One half pound Whole Broiler/Fryer Chicken
1 md Onion, cut or sliced up
1 Lemon, cut or sliced up
2/3 cup Dry White Wine
2/3 cup Chicken Broth

GRAVY
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 400=F8F. 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
400=F8F for 1 One fourth to 1 One half hours until thermometer inserted between leg and
thigh registers 180=F8F. 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.