Capo's Chicken Diablo
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 teaspoons vegetable oil
- 1 cup sliced mushrooms
- 1⁄4 cup dry sherry or 1/4 cup white wine
- 1⁄4 teaspoon nutmeg (to taste)
- 8 ounces cream cheese, softened
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 4 boneless skinless chicken breasts
- 1⁄4 cup brown sugar
- 1⁄4 cup pecans, chopped
- 1⁄4 cup Dijon mustard
- 1⁄3 cup fresh parsley, chopped
directions
- Preheat oven to 350 degrees F.
- 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.
- Pound out each chicken breast until flat.
- Spread with equal parts of the mushroom 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.
- Spread on top of the chicken.
- Bake an additional 10 to 15 minutes or until cooked through.
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RECIPE SUBMITTED BY
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