Lemon-Herb Chicken Log

lemon-herb chicken log appetizer
Lemon-Herb Chicken Log
Makes 2 (8-inch) logs
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  1. 2 cups finely chopped pecans
  2. 1/4 cup butter, melted
  3. 1 1/2 teaspoons seasoned salt, divided
  4. 1 (8-ounce) package cream cheese, softened
  5. 1 (4-ounce) package goat cheese, softened
  6. 2 (5-ounce) cans chicken breast meat in water, drained
  7. 1 cup shredded white Cheddar cheese
  8. 1/4 cup chopped fresh tarragon
  9. 1/4 cup chopped fresh chives
  10. 2 tablespoons minced shallot
  11. 2 tablespoons Worcestershire sauce
  12. 2 tablespoons lemon zest
  1. Preheat oven to 350°.
  2. On a baking sheet, toss together pecans, butter, and 1 teaspoon seasoned salt; arrange in a single layer.
  3. Bake for 10 minutes. Let cool completely.
  4. In a medium bowl, beat cream cheese and goat cheese with a mixer at medium speed until smooth. Add chicken, all remaining ingredients, and remaining 1/2 teaspoon seasoned salt, and beat until well combined.
  5. Spoon mixture on a sheet of wax paper, and divide in half. Shape each half into an 8-inch-long log. Roll logs in pecan mixture until well coated. Wrap logs separately in plastic wrap, and refrigerate at least 2 hours before serving.
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