Lemon & Herb Chicken Log.

Lemon & Herb Chicken Log

2 cups finely chopped pecans
1/4 cup butter, melted
1 & 1/2 tsp seasoned salt, divided
1 eight-ounce package cream cheese, softened
2 ounces goat cheese, softened
2 five-ounce cans chicken breast in water, drained
1 cup shredded white cheddar cheese
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh chives
2 TBSP minced shallot
2 TBSP Worcestershire sauce
2 TBSP lemon zest
Assorted crackers

Preheat oven to 350. In a large bowl, combine pecans, butter, & 1 tsp seasoned salt. Place on a baking sheet. Bake for 10 minutes. Set aside.

In a medium bowl, combine cream cheese & goat cheese. Beat at medium speed with an electric mixer until creamy. Add chicken, cheese, tarragon, chives, shallot, Worcestershire, zest, & remaining seasoned salt, stirring to combine. Cover, and refrigerate for four hours, or until firm.

Form mixture into 2 eight-inch logs. Coat each log with pecan mixture. Cover, and refrigerate for 2 hours, or until firm. Serve with assorted crackers.

(This can be made a day ahead so that the flavors have time to develop.)