Capo's Split: Chicken Diablo with Fettucine Alfredo

Capo's Chicken Diablo

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: 

1. Preheat oven to 350 degrees.
2. 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. 
3. In a bowl, combine softened cream cheese, thyme, garlic salt, and oregano. Add cooled mushrooms and stir to combine. 
4. 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.
5. Bake stuffed chicken for 15 minutes. 
6. Meanwhile, mix topping of sugar, nuts, mustard, and parsley. Spread topping on chicken halfway through the cook time.
7. Bake for another 10 to 15 minutes, or until cooked through.
8. 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:

1. Prepare fettuccine according to package instructions. 
2. 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. 
3. Add the fettuccine a little at a time and toss until well-coated. 
4. Season with salt and pepper to taste. 
5. Serve immediately.