Capo's Chicken Diablo
- Yield:4 servings
- Time:~1 hr, 17 mins show details
This recipe comes from an old Atlanta, GA restaurant, now closed, named Capo's. The recipe was published in the Atlanta-Journal-Constitution. When this was first offered, two chicken breasts were only $7.50, but it was in the 70's
Ingredients
- 2 teaspoonsvegetable oil
- 1 cupsliced mushrooms
- ¼ cupdry sherry or white wine
- ¼ teaspoonnutmeg, or to taste, fresh ground is best
- 8 ouncescream cheese
- 1 teaspoondried thyme
- 1 teaspoongarlic salt
- 1 teaspoondried oregano
- 4skinless, boneless chicken breasts
- ¼ cupbrown sugar
- ¼ cupchopped pecans, can also use walnuts
- ¼ cupDijon mustar
- ⅓ cupchopped fresh parsley
Equipment
- small skillet
- oven
- meat pounder, Can also use anything heavy to pound the chicken
- baking pan
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Preparation
- 20 secs
Preheat oven to 350 degrees F
- 20 mins
In a small skillet, add the oil. Saute the mushrooms with the wine and nutmeg until the wine has evaporated and the mushrooms are softened. If the wine isn't evaporated off, it makes it a but of a wet mess.
- 20 mins
Set aside mushrooms to cool
- 2 mins
In a bowl, combine cream cheese, thyme, garlic salt, and oregano. Add mushrooms and stir to combine
- 10 mins
Pound out each chicken breast until flat. Make sure to get them nice and thin, otherwise they take too long to cook.
- 15 mins
Spread flat chicken breasts with equal parts cream cheese filling. Roll the chicken and place seam-side down in a baking pan. Bake for 15 minutes.
- 10 mins
Meanwhile the chicken is baking, mix the brown sugar, pecans, mustard and parsley and spread on top of the chicken. Bake and additional 10 to 15 minutes or until cooked through.
Notes
This makes a lot of food, but the chicken is great for leftovers.
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