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Capo's chicken diablo
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| 2 tsp | oil |
| 1 cup | sliced mushrooms |
| 1/4 cup | sherry |
| white wine, alternative | |
| 1/4 tsp | nutmeg |
| 8 oz | cream cheese softened |
| 1 tsp | dried thyme |
| 1 tsp | garlic salt |
| 1 tsp | dried oregano |
| 4 | skinless chicken breasts |
| 1/4 cup | brown sugar |
| 1/4 cup | chopped pecans |
| 1/4 cup | Dijon mustard |
| 1/3 cup | chopped parsley |
Preheat oven to 350. In a small skillet add the oil. Sauté mushroom with wine and nutmeg until the wine has evaporated. Set aside to cool. In a bowl combine cream cheese,thyme,garlic salt and oregano.Add mushrooms and stir to combine. Pound out chicken until flat.spread with equal parts of the filling. Roll the chicken and place 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 10-15 mins.
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