Chicken Parmesan Puff Pastries
45m
Prep Time
25m
Cook Time
4
Servings
Chicken Parm Puff Pastries are a delicious, easy-to-make appetizer everyone will love. It combines all the flavors of traditional chicken parmesan, wrapped inside a crispy puff pastry dough. Serve this snack during football games or just before dinner. @sophandspice @thefeedfeed
Chicken Parm Puff Pastries are a delicious, easy-to-make appetizer everyone will love. It combines all the flavors of traditional chicken parmesan, wrapped inside a crispy puff pastry dough. Serve this snack during football games or just before dinner. @sophandspice @thefeedfeed
Ingredients
COPY INGREDIENTS
SAUCE
1/2 small onion, diced5 garlic cloves, roughly chopped1 bay leaf1 teaspoon crushed red pepper flakes1 can Red Gold® Tomato Sauce 15 oz8-10 fresh basil leavesCHICKEN
oil for frying1 chicken breast, boneless skinless2 eggs, beaten1/2 cup all-purpose floursalt & pepper to taste1 cup breadcrumbs1/2 cup grated parmesan cheese2 tablespoons Italian seasoningASSEMBLY
1 package puff pastry dough1/2 cup shredded mozzarella cheese1/4 cup grated parmesan1 egg, beatenInstructions
- Start by making a quick sauce - fry the onion, garlic and bay leaf in oil until they are a light golden color. Stir in the chili flakes and cook for 1 minute before pouring in the Red Gold Tomato Sauce. Let this come to a simmer then lower the heat, add in the basil, cover and let cook for as long as you can, at least 30 minutes. Remove from heat and let it cool.
- While the sauce simmers, make the chicken. Slice the chicken breast in half horizontally. Then place in a Ziploc bag and pound with a heavy pan - do this carefully so the chicken breast is flattened and even.
- Place a heavy bottomed pan on the stove. Fill it with enough oil to be a bit more than half way up the sides of the chicken breasts, and heat it to 365°F.
- Set up a dredging station - whisk eggs in one bowl, flour with salt and pepper in another bowl, and in the last bowl mix the breadcrumbs, parmesan cheese, and Italian seasoning.
- Season the chicken breast generously with salt and pepper. Dredge them in the holy trinity. Start by dredging in the flour, then the egg wash mixture, then the breadcrumb/parmesan mixture and set aside.
- Fry the chicken breast filets one at a time, only for about 2 minutes on each side or until the internal temperature registers 165°F. Then set them aside to rest.
- When the chicken and tomato sauce are cooked to room temperature, roll out the puff pastry and cut it. You can cut it into 9 small squares or 4 large squares. Fill each puff pastry square with some chicken, tomato sauce, and a mix of mozzarella and parmesan cheeses, taking care not to overfill.
- Use a fork to seal the pastries shut, then brush them with egg wash, line them on a baking sheet and bake them in a 350°F oven for 15-20 minutes until the pastry is cooked through and a beautiful golden brown color. Enjoy!
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