Preheat oven to 350F. Add oil to small skillet. 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 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 t0 15 minutes or until cooked
through.
Serve with Capo's Fettuccine Alfredo.
Originally Submitted
2/6/2018
0 Out of 5 from
0 reviews
You can add this Capo's Chicken Diablo recipe to your own private DesktopCookbook.
