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Air Fryer Chicken in Puff Pastry Recipe

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This Air Fryer Chicken in Puff Pastry recipe features tender chicken breasts seasoned with Italian herbs, stuffed with a flavorful tomato bruschetta mix and provolone cheese, all wrapped in flaky puff pastry and air fried to golden perfection. Ready in just 30 minutes, it’s a delicious and elegant meal perfect for any occasion.

Ingredients

Chicken and Seasoning

  • 4 boneless, skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Bruschetta Mix

  • 5 fresh Roma tomatoes, diced
  • 1/2 can fire-roasted diced tomatoes (about 7 ounces)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon balsamic glaze
  • 1/4 cup freshly chopped basil
  • 4 cloves garlic, minced
  • Pinch of salt and pepper

Assembly

  • 8 slices provolone cheese
  • 2 sheets puff pastry, thawed
  • 1 tablespoon dried garlic flakes
  • 1 egg, beaten
  • 1 tablespoon water

Instructions

  1. Pound the Chicken: Lay out the chicken breasts on a plastic wrap-lined wooden cutting board. Place another sheet of plastic wrap over the chicken and pound each breast to about 1/4 inch thickness for even cooking and easy rolling.
  2. Season the Chicken: In a small bowl, combine Italian seasoning, garlic powder, salt, and black pepper. Sprinkle this seasoning mixture evenly over both sides of the flattened chicken breasts.
  3. Prepare the Bruschetta Mix: Dice Roma tomatoes and chop fresh basil. Mince garlic cloves. In a bowl, combine the diced Roma tomatoes, fresh basil, minced garlic, half of the canned fire-roasted diced tomatoes, olive oil, balsamic glaze, and a pinch of salt and pepper. Mix thoroughly to blend the flavors.
  4. Assemble the Chicken Rolls: Place two slices of provolone cheese over each seasoned chicken breast. Spoon 3 to 4 tablespoons of the bruschetta mixture on top of the cheese. Using the plastic wrap, carefully roll the chicken over the filling to form a tight log.
  5. Prepare Puff Pastry: On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet lengthwise into two equal halves to create four rectangles.
  6. Wrap the Chicken: Place each chicken roll in the center of a puff pastry rectangle. Wrap the pastry around the chicken, sealing the edges to enclose fully.
  7. Preheat the Air Fryer: Set the air fryer to 370°F (188°C) and allow it to preheat for 5 minutes.
  8. Apply Egg Wash and Garlic Flakes: Lay the wrapped chicken pastries seam-side down. In a small bowl, beat the egg with water to make an egg wash. Brush this evenly over the puff pastry. Sprinkle dried garlic flakes on top and lightly score the pastry surface with a knife for decoration and venting.
  9. Cook in Air Fryer: Lightly spray the air fryer basket with olive oil or a nonstick cooking spray. Arrange the chicken pastries inside the basket, leaving about 1/2 inch of space between each piece to allow even air circulation. Cook at 370°F for 20 minutes until the pastry is golden brown and the chicken is cooked through.
  10. Serve: Carefully remove the chicken pastries from the air fryer and serve hot with your preferred sides.

Notes

  • Make sure the chicken breasts are evenly pounded to ensure uniform cooking.
  • Use fresh ingredients for the bruschetta to maximize flavor.
  • If puff pastry is frozen, thaw it fully according to package instructions before use.
  • The egg wash helps achieve a golden, glossy pastry crust.
  • Check chicken internal temperature if unsure; it should reach 165°F (74°C) for safe consumption.
  • Leftover bruschetta mixture can be used as a topping for toasted bread or salads.

Find it online: https://justsosavory.com/air-fryer-chicken-in-puff-pastry-recipe/