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Yield: 2-3
Brian Carson
Chef
00:30
Prep
00:25
Cook
00:55
Total Time
Ingredients & Directions
Directions
Seared Chicken and Ham Pinwheels with Mushroom Capellini
8 oz
Capellini, dried
3
Springer Mountain Farms Boneless Skinless Chicken Breasts, butterflied and pounded out to 1/3" thickness
5-6 slices
Cured ham
3 cups
Fresh basil leaves, whole + 1/4 cup finely chopped for garnish
5 cups
Baby spinach leaves, whole
6 slices
Provolone cheese
12
Short wooden skewers
1 cup
All purpose flour
2 tablespoons
Salt
2 tablespoons
Pepper
4 tablespoons
Olive oil
1 cup
Button mushrooms, sliced
2 tablespoons
Capers, drained
1 cup
White wine
2 cups
Chicken stock/broth
1/4 cup
Butter, unsalted
- In a large pot of salted, boiling water, add capellini and cook 3-5 minutes or until al dente.
- Strain pasta, rinse in cold water, drain well and set aside.
- Make seasoned flour to coat chicken by combining flour, salt and pepper in a shallow dish; set aside.
- Lay chicken out and layer a few slices of ham, basil, spinach and cheese slices over each piece of chicken.
- Tightly roll each piece of chicken keeping the rolls as tight as possible (Don't worry if some of the filling spills out).
- Take skewers and place every 2" lengthwise along the rolls of chicken until fully fastened.
- Cut slices in between the skewers making little spiraled medallions of chicken.
- Toss the medallions of chicken in the seasoned flour, lightly coating them.
- Heat 2 tablespoons olive oil in a 12" pan over medium-high heat and start searing pinwheels, spiral side down for 2-3 minutes on each side until brown.
- When both sides are brown, remove medallions to a plate temporarily.
- Add additional oil if needed and mushrooms and capers, cooking for an additional 2-3 minutes.
- Add the wine to the pan to deglaze, scraping brown bits off the bottom of the pan and then add chicken back to the pan, cooking until the wine is slightly reduced and the center of the chicken reaches 165°F.
- Remove chicken to a clean plate and remove skewers; keep warm until serving.
- Add chicken stock to the pan and cook to reduce approximately 3-5 minutes.
- Add butter and incorporate fully.
- Place cooked pasta and toss in sauce with tongs, coating all of the pasta completely with the pan sauce.
- To serve, plate the pasta, adding mushrooms, capers and extra sauce and then place chicken pinwheels on top of pasta, garnishing with extra chopped basil.
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Seared Chicken and Ham Pinwheels with Mushroom Capellini
Brian Carson
Chef
Yield: 2-3
00:30
Prep
00:25
Cook
00:55 Total Time
Ingredients
Directions
Seared Chicken and Ham Pinwheels with Mushroom Capellini
8 oz
Capellini, dried
3
Springer Mountain Farms Boneless Skinless Chicken Breasts, butterflied and pounded out to 1/3" thickness
5-6 slices
Cured ham
3 cups
Fresh basil leaves, whole + 1/4 cup finely chopped for garnish
5 cups
Baby spinach leaves, whole
6 slices
Provolone cheese
12
Short wooden skewers
1 cup
All purpose flour
2 tablespoons
Salt
2 tablespoons
Pepper
4 tablespoons
Olive oil
1 cup
Button mushrooms, sliced
2 tablespoons
Capers, drained
1 cup
White wine
2 cups
Chicken stock/broth
1/4 cup
Butter, unsalted
- In a large pot of salted, boiling water, add capellini and cook 3-5 minutes or until al dente.
- Strain pasta, rinse in cold water, drain well and set aside.
- Make seasoned flour to coat chicken by combining flour, salt and pepper in a shallow dish; set aside.
- Lay chicken out and layer a few slices of ham, basil, spinach and cheese slices over each piece of chicken.
- Tightly roll each piece of chicken keeping the rolls as tight as possible (Don't worry if some of the filling spills out).
- Take skewers and place every 2" lengthwise along the rolls of chicken until fully fastened.
- Cut slices in between the skewers making little spiraled medallions of chicken.
- Toss the medallions of chicken in the seasoned flour, lightly coating them.
- Heat 2 tablespoons olive oil in a 12" pan over medium-high heat and start searing pinwheels, spiral side down for 2-3 minutes on each side until brown.
- When both sides are brown, remove medallions to a plate temporarily.
- Add additional oil if needed and mushrooms and capers, cooking for an additional 2-3 minutes.
- Add the wine to the pan to deglaze, scraping brown bits off the bottom of the pan and then add chicken back to the pan, cooking until the wine is slightly reduced and the center of the chicken reaches 165°F.
- Remove chicken to a clean plate and remove skewers; keep warm until serving.
- Add chicken stock to the pan and cook to reduce approximately 3-5 minutes.
- Add butter and incorporate fully.
- Place cooked pasta and toss in sauce with tongs, coating all of the pasta completely with the pan sauce.
- To serve, plate the pasta, adding mushrooms, capers and extra sauce and then place chicken pinwheels on top of pasta, garnishing with extra chopped basil.
