Air Fryer Chicken in Puff Pastry
This air fryer bruschetta stuffed chicken breasts recipe has the best Italian flavors. Chicken, tomatoes and provolone cheese go together beautifully.
Servings: 4 people
Ingredients
- 4 chicken breasts boneless and skinless
- 2 Teaspoons Italian seasoning
- 1 Teaspoon garlic powder
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 5 Roma tomatoes fresh
- 1 Can fire-roasted tomatoes diced
- 2 Tablespoons extra-virgin olive oil
- 1/2 Tablespoon balsamic glaze
- 1/4 Cup basil freshly chopped
- 4 Cloves garlic minced
- 8 Slices provolone cheese
- 2 Sheets puff pastry thawed
- 1 Tablespoon garlic flakes dried
For the Egg Wash:
- 1 egg beaten
- 1 Tablespoon water
Instructions
- Lay out chicken breasts on a plastic wrap lined wooden cutting board. Place a sheet of plastic wrap over the chicken and pound out to 1/4 inch thick.
- In a small bowl or ramekin, combine Italian seasoning, garlic powder, salt, and pepper. Season both sides of the chicken.
- Dice the Roma tomatoes and fresh basil and mince the garlic cloves. Add to a bowl with half the can of diced fire roasted tomatoes, olive oil, balsamic glaze, and a pinch of salt and pepper. Mix well to combine.
- Place the sliced provolone over the chicken breast. Top with 3 to 4 tablespoons of bruschetta mix. Roll the chicken over the bruschetta to form a log, using the plastic wrap to tightly wrap.
- Roll out puff pastry down on a lightly floured cutting board. Cut each sheet in half down the length.
- Place chicken in the center of the puff pastry. Starting with the end pieces, wrap the chicken with the dough.
- Preheat the air fryer to 370 degrees F for 5 minutes.
- Lay out the chicken pastries seam side down. Brush puff pastry with egg wash then sprinkle with dried garlic flakes. Use a knife to lightly score the top of the pastry.
- Lightly spray air fryer basket with olive oil or nonstick cooking spray and arrange chicken inside leaving 1/2 of an inch between each piece. Cook for 20 minutes and then serve hot with your preferred sides.
Notes
Pound the chicken: Use the flat end of a meat mallet to pound the chicken to an even thickness (not the pointed side - that will tear it!)
Use Roma tomatoes: These elongated tomatoes have a nice, firm texture, which means they'll hold their shape and not turn into mush in the recipe, so don't substitute them for another variety.
Don't let it burn: Keep an eye on the chicken wellingtons in the oven near the end of the cooking time - you don't want to burn them and have all your effort to go to waste! When they're golden brown and the chicken is cooked through, they're ready to enjoy.
Use Roma tomatoes: These elongated tomatoes have a nice, firm texture, which means they'll hold their shape and not turn into mush in the recipe, so don't substitute them for another variety.
Don't let it burn: Keep an eye on the chicken wellingtons in the oven near the end of the cooking time - you don't want to burn them and have all your effort to go to waste! When they're golden brown and the chicken is cooked through, they're ready to enjoy.
Nutrition
Calories: 1202kcal | Carbohydrates: 69g | Protein: 70g | Fat: 71g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 1662mg | Potassium: 1228mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1617IU | Vitamin C: 16mg | Calcium: 383mg | Iron: 6mg
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