Chicken Parmesan Puff Pastries
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Recipe Intro From sophandspice
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.
- Recipe Card
Recipe Card
ingredients
Assembly
- 1 package puff pastry dough
- 1 egg, beaten
ingredients
Chicken
- 1 boneless skinless chicken breast half
- 1/2 cup all purpose flour
- 1 cup breadcrumbs
- 1/2 cup grated parmesan
- 2 eggs, beaten
- 2 tablespoons Italian seasoning
- Salt & pepper, to taste
ingredients
For the Sauce
- 1/2 small onion, diced
- 5 cloves garlic, roughly chopped
- 1 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 (15 ounce) can Red Gold Tomatoes® Tomato Sauce
- 8-10 fresh basil leaves
- 1/2 teaspoon red wine vinegar, optional
ingredients
For the Cheese Mix
- 1/2 cup mozzarella
- 1/4 cup grated parmesan
Method
Step 1
Start by making a quick sauce - fry the onion, garlic and bay leaf in oil until they’re a light golden color. Stir in the chili flakes and cook for one minute before pouring in Red Gold Tomatoes® Tomato Sauce. Let this come to a simmer, then lower the heat, cover and let cook for as long as you can, but at least 30 minutes. Then remove it from heat and let it cool.
Step 2
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.
Step 3
Place a heavy bottomed pan on the stove. Fill it with enough oil to come up a little more than half way up the sides of chicken breast, and heat it to 365 degrees F.
Step 4
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.
Step 5
Season the chicken breast generously with salt and pepper. Then dredge them in the holy trinity. Start by dredging in the flour, then the egg wash mixture, then the breadcrumb/and parmesan mixture and set aside.
Step 6
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.
Step 7
When the chicken and the tomato sauce are cooled to room temperature, roll out the puff pastry and cut it. You can cut it into 9 small squares or 4 large squares.
Step 8
Fill each of the puff pastry squares with some chicken, tomato sauce, and a mix of mozzarella and parmesan cheese, taking care not to overfill.
Step 9
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 in color.