Roasted Pecan Chicken

Ingredients

100 gr pecans
55 ml creamy goat cheese
1 clove garlic
30 ml olive oil
7 ml lemon juice
1,600 ml broiler
1 slice onion
1 slice lemon
160 ml dry wine
325 ml chicken broth
8 gr cornstarch
16 ml water
2 slices baking on a bed of onion
160 ml broth

Instructions

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.