Evening Edge
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DEL.ICIO.USCapo Cafe's Chicken Diablo
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Cuisine: Main Dish
This is a beloved and oft-requested recipe from Capo's Cafe, a restaurant in Virginia-Highland that was open from 1977 to 1998. This dish was served with Capo's Fettuccine Alfredo (see link to recipe below).
Hands on time: 15 minutes Total time: 45 minutes Serves: 4
Ingredients:
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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
Instructions:
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.
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.
If desired, serve over Capo's Fettuccine Alfredo (see recipe link below).
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.
If desired, serve over Capo's Fettuccine Alfredo (see recipe link below).
Nutrition:
Per serving: 458 calories (percent of calories from fat, 58), 32 grams protein, 15 grams carbohydrates, 2 grams fiber, 29 grams fat (14 grams saturated), 128 milligrams cholesterol, 950 milligrams sodium.
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Recipes from: Capo's Cafe
Capo Cafe's Fettuccine Alfredo