Chicken Parmesan Puff Pastries

45 minutes Prep Time
25 minutes 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

Ingredients

  • 1/2 small onion, diced
  • 5 garlic cloves, roughly chopped
  • 1 bay leaf
  • 1 teaspoon crushed red pepper flakes

  • 1 can Red Gold® Canned Tomato Sauce 15 oz

  • 8-10 fresh basil leaves
  • oil for frying
  • 1 chicken breast, boneless skinless
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • salt & pepper to taste
  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons Italian seasoning
  • 1 package puff pastry dough
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan
  • 1 egg, beaten

Instructions

Step one

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.

Step two

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 three

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.

Step four

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 five

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.

Step six

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 seven

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.

Step eight

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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