Roasted Pecan Chicken

Ingredients

3/4 c pecans
2 oz creamy goat cheese
1 clove garlic
2 tb olive oil
1 1/2 ts lemon juice
3 1/2 lb broiler
1 slice onion
1 slice lemon
5/8 c dry wine
1 3/8 c chicken broth
1 tb cornstarch
1 tb water
2 slices baking on a bed of onion
5/8 cup 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.