Meal No. 1477: Capo's Chicken Diablo

After a great day of training with outstanding teacher leaders here in Winston-Salem/Forsyth County Schools, I came home last Wednesday and reached for a dish that hadn't been made here since 2010. This is another fine recipe that was inspired by visits to see my dear long-time friend Cindy Coulson and her husband Harley. From my web searching, I've discovered that it's sort of a famous dish known as Capo's Chicken Diablo, and it's pretty good.

Generally made with pounded chicken breasts, rolled around a savory mushroom, garlic, and cream cheese mixture, it's topped with a dijon-brown sugar-pecan topping that balances out the flavors. I made it that night with chicken thighs, since it's what I had on hand, but was surprised when it needed to cook about an hour to reach the proper temperature.

With Caesar salad and quick stovetop stuffing, I was pretty full by the time I pushed the plate away.

A Sad Note: When I purchased the Roediger House from the Forsyth Initiative for Residential Self-Help Treatment back in 2003, the executive director was a retired dynamo with a long track record of successful non-profit management in Winston-Salem. I just saw the article from the local paper that she passed away at the end of last week. Godspeed, Bonnie Poindexter.

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"Capo's Chicken Diablo," shared by Princess Pea on Food.Com.