Roasted Pecan Chicken

¾ cup Pecan Valley Pecan Pieces
2 ounce creamy goat cheese
1 small clove garlic, chopped
2 tablespoons olive oil
1½ teaspoons lemon juice
3½ pounds whole broiler/fryer chicken
1 medium onion, sliced
1 lemon, sliced
⅔ cup dry white wine
⅔ cups chicken broth
⅔ cups chicken broth
1 tablespoon cornstarch
1 tablespoon cold water

1. In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process until mixture forms a paste.
2. Preheat oven to 400ºF.
3. 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.
4. Spread cheese mixture in an even layer in chicken breast underneath the skin. Pull skin back over cheese layer and secure with wooden picks. Tie chicken legs together. Arrange chicken in a 13-inch-by-9-inch-by-2-inch baking pan on a bed of onion and lemon slices. Add wine and ⅔ cup broth.
5. Roast, uncovered in a preheated oven for 1¼ to 1½ 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 over browning. Remove chicken from pan and keep warm.
6. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices. Add chicken broth.
7. In a small mixing bowl mix cornstarch and water until blended. Add to chicken broth; cook over medium heat until mixture begins to boil and gravy thickens.

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