Try this Roasted Pecan Chicken recipe, or contribute your own.
Suggest a better descriptionCheese 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 1/4 to 1 1/2 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.
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Serving Size: 1 Serving (921g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 224 | ||
Calories from Fat: 187 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 384.7mg | 13 % | |
Potassium 141.1mg | 4 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 2.8g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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