Capo's Chicken Diablo

This was published in our newspaper and described as being a signature dish for the Capo's restaurant.

• Ready In: 1 hr
• 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

1. Preheat oven to 350 degrees F.
2. In a small skillet, add the oil.
3. Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened.
4. Set aside to cool.
5. In a bowl, combine cream cheese, thyme, garlic salt and oregano.
6. Add mushrooms and stir to combine.
7. Pound out each chicken breast until flat.
8. Spread with equal parts of the mushroom filling.
9. Roll the chicken and place seam side down in a baking pan.
10. Bake for 15 minutes.
11. Meanwhile, mix the sugar, pecans, mustard and parsley.
12. Spread on top of the chicken.
13. Bake an additional 10 to 15 minutes or until cooked through.