Monday, March 9, 2009

Ranch Roasted Chicken with Creamy Pesto

8 Servings
* 2 (4 lb.) chickens, quartered
* 1 1/4 cup plain low-fat yogurt
* 1 (1 oz.) package ranch dressing mix
* 1 cup chopped pecans
* 1/2 cup prepared pesto
* 1 tablespoon fresh lemon juice
* 3 tablespoons mayonnaise
* 3 tablespoons sour cream

Place a rack in center of oven. Preheat oven to 425°F. Coat a shallow roasting pan with cooking spray.

Remove skin and excess fat from chicken; pat dry with a paper towel. Arrange in roasting pan.

In a bowl, combine yogurt, dressing mix and pepper. Pour mixture over chicken; mix to coat. Refrigerate for 20 minutes. Before baking, sprinkle chicken with pecans. Roast for 15 minutes. Reduce heat to 350°F and roast until a thermometer inserted into thickest part of meat but not touching bone reads 170°F, 35 to 40 minutes more.

Mix pesto, lemon juice, mayonnaise and sour cream in a bowl. To serve, spoon 2 Tbsp. sauce on each plate and top with a chicken quarter.

Nutritional Information
Calories: 631
Fat: 34g (sat 6g)
Protein: 71g
Carbohydrate: 6g
Fiber: 2g
Cholesterol: 193mg
Sodium: 396mg

source by:
recipes by: All You


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