Chicken Diablo

Ingredients:

2 teaspoons vegetable oil 1 cup sliced mushrooms 1/4 cup dry sherry or white wine 1/4 teaspoon nutmeg or to taste 8 ounces cream cheese, softened 1 teaspoon dried thyme 1 teaspoon garlic salt 1 teaspoon dried oregano 4 skinless, boneless chicken breasts 1/4 cup brown sugar 1/4 cup chopped pecans 1/4 cup Dijon mustard 1/3 cup chopped fresh parsley

Instructions:

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 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 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 to 15 minutes or until cooked through.