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Capo Cafe's Chicken Diablo Recipe

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This recipe for Capo Cafe's Chicken Diablo is from The Walker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoons vegetable oil
1 cup sliced mushrooms
1/4 cup dry sherry or white wine
1/4 teaspoon nutmeg or to taste
8 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon dried oregano
4 skinless, boneless chicken breasts
1/4 cup brown sugar
1/4 cup chopped pecans
1/4 cup Dijon mustard
1/3 cup chopped fresh parsley
Directions:
Directions:
1. Preheat oven to 350 degrees. In a small skillet, add the oil. Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened. Set aside to cool. In a bowl, combine cream cheese, thyme, garlic salt and oregano. Add mushrooms and stir to combine.

2. Pound out each chicken breast until flat. Spread with equal parts of the filling. Roll the chicken and place seam-side down in a baking pan. Bake for 15 minutes. Meanwhile, mix the sugar, pecans, mustard and parsley and spread on top of the chicken. Bake an additional 10 to 15 minutes or until cooked through.

3. If desired, serve over Capo's Fettuccine Alfredo
Personal Notes:
Personal Notes:
This is a much beloved and oft-requested recipe from Capo's Cafe, a restaurant in Virginia-Highland (Atlanta) that was open from 1977 to 1998. This dish was paired with Capo's Fettuccine Alfredo

 

 

 

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