Ingredients:
CHEESE SPREAD
3/4 cup pecans, chopped
2 oz creamy goat cheese
1 small clove garlic, chopped
2 tbsp olive oil
1 1/2 tsp lemon juice
1 pepper
ROAST CHICKEN
3 1/2 lb whole broiler/fryer chicken
1 medium onion, sliced
1 lemon, sliced
2/3 cup dry white wine
2/3 cup chicken broth
GRAVY
2/3 cup chicken broth
1 tbsp cornstarch
1 tbsp cold water
Instructions:
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 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.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
When chickens quit quarreling over their food they often find that there is enough for all of them. I wonder if it might not be the same
with the human race.
--------
MARQUIS, Donald
Roasted Pecan Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
