Seared Chicken and Ham Pinwheels w/ Mushroom Capellini

CEF ep 222 - PLATED 1087x.jpg

Recipe By Brian Carson
Recipe Edits, Food Styling and Photography by Matthew Wong

Prep Time: 30 Minutes
Cook Time: 25 Minutes
Serving Size: 2-3 people


Chicken and Ham Pinwheels

  • 3 each Springer Mountain Farms © chicken breast, butterflied and pounded out to ⅓” thick

  • 2 Tablespoons salt

  • 3 Tablespoons pepper

  • 5-6 slices Earth Fare Cured Ham

  • 3 cups fresh basil leaves, whole

  • 5 cups fresh spinach, whole

  • ½ cup italian blend cheese

  • 12 short wooden skewers

  • 1 cup all-purpose flour

  • 4 Tablespoons oil

Mushroom Capellini

  • 8 ounces capellini, dried

  • 2 Tablespoons salt

  • 1 cup button mushrooms, ⅓“ slices

  • 2 Tablespoons capers, drained

  • 1 cup white wine

  • 2 cups chicken stock

  • ¼ cup butter, unsalted


  • ½ cup basil, finely chopped (optional)


For the Mushroom Capellini:

  1. In a large pot of boiling water over medium-high heat, add capellini and salt and cook for 3-5 minutes or until al dente

  2. Strain the pasta and cool it with running water

  3. Once cooled, strain once more and set pasta aside temporarily

For the Chicken and Ham Pinwheels:

  1. On a large clean cutting board, lay the butterflied and pounded chicken breast flat

  2. Layer the following in this order: a few slices of ham, basil, spinach, and cheese.

  3. Now take the bottom portion of the chicken breast and carefully roll the chicken towards the top, trying to keep it as tight as possible. Some of the layered ingredients may come out, and that’s ok.

  4. Using some skewers, for every 2” along the log shaped stuffed chicken breast, use the wooden skewers to keep the chicken in place by skewering through; repeat until fully fastened

  5. On the cutting board, slice the skewered log-shaped chicken breasts length wise - in between each skewer, making them into little spiraled medallions

  6. Toss these medallions in flour and temporarily set them aside

  7. In a 12” pan over medium-high heat, add 1-2 Tablespoons of oil and start searing the pinwheel medallions spiral side down for 2-3 minutes until brown; when flipping, add the mushrooms, capers and another Tablespoon of oil, as needed

  8. Allow the contents of the pan to cook for another 2-3 minutes and then deglaze the pan with white wine; turn heat down to medium. Use a wooden spatula to help lightly scrape the bottom of the pan

  9. After reducing the wine for 2-3 minutes, the center of the chicken should be at 165F; remove only the pinwheel medallions to a clean plate and set it aside until Plating

  10. Now add chicken stock and allow this to reduce for 2-3 minutes and then add butter and allow the contents of the pan to integrate fully

  11. Add the cooked capellini pasta and using a pair of tongs, toss the noodles until fully coated with pan sauce


  1. In a large bowl, use tongs to plate the Mushroom Capellini onto the center of the plate

  2. Remove skewers from the pinwheel medallion and place 2-3 Seared Chicken and Ham Pinwheels on top

  3. Finally, sprinkle desired garnishes

  4. Serve and enjoy!

Matt Wong