A recipe from a great little restaurant that used to be in the Virginia-Highlands of Atlanta. These recipes are popping up online more & more, here's another good page with more photos of each step: http://blog.katescarlata.com/2012/01/24/capos-chicken-with-sweet-pecan-mustard-glaze/
Ingredients:
2 teaspoons vegetable oil
1/4 cup dry sherry or white wine
1 cup sliced mushrooms
1/4 teaspoon nutmeg or to taste
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon dried oregano
8 ounces cream cheese, softened
4 chicken breasts, boneless & skinless
1/3 cup chopped fresh parsley
1/4 cup chopped pecans or walnuts
1/4 cup brown sugar
1/4 cup Dijon mustard
Directions:
- 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 softened cream cheese, thyme, garlic salt, and oregano. Add cooled mushrooms and stir to combine.
- Pound out each chicken breast until flat. Spread/fill with equal parts of the filling. Roll/ball the chicken around the filling and place seam-side down in a baking pan. Use toothpicks if needed to hold together.
- Bake stuffed chicken for 15 minutes.
- Meanwhile, mix topping of sugar, nuts, mustard, and parsley. Spread topping on chicken halfway through the cook time.
- Bake for another 10 to 15 minutes, or until cooked through.
- Serve alongside Capo's fettuccine Alfredo and sangria for the full experience!
Capo's Fettuccine Alfredo
Traditionally served with the Capo's Chicken Diablo which was called the Capo's Split
Ingredients:
12 ounces fettuccine
4 tablespoons butter
2 eggs, lightly beaten
3/4 cup heavy cream
3/4 cup Parmesan cheese
salt and freshly ground pepper
Directions:
- Prepare fettuccine according to package instructions.
- Make Alfredo sauce in a large skillet: On low heat, melt butter, add half the eggs, whisking constantly to blend. Add the remaining egg, whisking constantly to blend. Gradually, add cream, stirring constantly. When well-blended and warm, gradually add Parmesan. Turn heat up just a little. Stir until well-blended.
- Add the fettuccine a little at a time and toss until well-coated.
- Season with salt and pepper to taste.
- Serve immediately.
