Chicken Parm Pop Tart
Breakfast meets dinner meets pastries meets sandwiches. However you describe this, just remember to describe it as really, really good!
Ingredients
- 2 chicken breasts
- 2 eggs
- 1 cup seasoned breadcrumbs
- ¼ cup canola oil
- ½ cup marinara sauce
- ¼ cup mozzarella cheese
- ¼ cup parmesan cheese
- 2 sheets puff pastry
- 1 egg beaten, for egg wash
Instructions
- If the chicken breasts are thick, either cut them in half or pound them down.
- Set up 2 separate dishes, one with the 2 eggs, beaten, and the other with the breadcrumbs.
- Dunk the entire chicken breast in the eggs. Lift up, draining all of the excess egg off. Next, add the chicken breast to the breadcrumbs, coating it completly.
- Heat the canola oil over low/medium heat.
- Add the coated chicken and once the oil is lightly sizzling, cook the chicken for 4 minutes on each side.
- Preheat the oven to 350° F.
- Lay out your thawed puff pastry sheets and using a rolling pin, roll them out so that they're slightly bigger.
- Cut your cooked chicken in half. Envision the puff pastry sheets as a giant square broken up into 4 smaller squares. What helps me is lightly folding the puff pastry sheet one vertically and once horizontally so that the indentations are on the sheet! Place half of a chicken breast in the middle of both the left and right bottom squares of both puff pastry sheets.
- Lay the marinara sauce, mozzarella cheese, and parmesan cheese on top of the chicken breasts.
- Cut the puff pastry sheets length-wise, creating 4 pieces. Using a pastry brush or spoon, spread the egg wash around the chicken pieces. Fold the empty top half of the puff pastry sheets over the part with the chicken parmesan and using your fingers, press where you put the egg wash, sealing the pop tart.
- You can cut the edges of the completed pop tarts for a cleaner look if you'd like!
- Brush the tops of the uncooked pop tarts with the remaining egg wash.
- Bake for 20 minutes.