Air Fryer Chicken Piccata Pockets Recipes

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AIR-FRYER CHICKEN PICCATA POCKETS



Air-Fryer Chicken Piccata Pockets image

My husband loves chicken piccata. I tried making it in a puff pastry pocket with a bit of cream cheese, and it tasted sensational. When he took leftovers to work, everyone asked what smelled so amazing. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 package (8 ounces) cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons capers, drained
1 large shallot, finely chopped
1 sheet frozen puff pastry, thawed
4 chicken tenderloins, cubed
1 large egg, well beaten
1 tablespoon water
4 thin lemon slices
2 tablespoons chopped fresh parsley

Steps:

  • Preheat air fryer to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-25 minutes. Remove from air fryer; cool 5 minutes. Serve pockets with lemon slices and parsley.Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, cook as directed, increasing time about 5 minutes.

Nutrition Facts : Calories 564 calories, Fat 38g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 669mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.

AIR FRYER CHICKEN PICCATA



Air Fryer Chicken Piccata image

Tender and crisped breaded chicken fillets are fried in the air fryer while you make a simple lemon butter sauce infused with great tang from the capers to drizzle over the top.

Provided by Rebekah Rose Hills

Time 30m

Yield 4

Number Of Ingredients 12

2 large eggs, beaten
3 tablespoons lemon juice, divided
1 teaspoon garlic powder
½ cup all-purpose flour
½ cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 teaspoon salt
1 pound skinless, boneless chicken breast halves
nonstick cooking spray
2 tablespoons butter
½ cup chicken broth
2 tablespoons capers with liquid, or more to taste

Steps:

  • Prepare your dredging station by placing the eggs, 1 tablespoon lemon juice, and garlic powder in a bowl and whisking to blend.
  • Next prepare your flour mixture by combining: flour, Parmesan cheese, parsley, and salt in a wide and shallow bowl (or pie plate) and stirring with a fork until well blended.
  • Pound your chicken fillets out (cover in plastic wrap first and use a meat mallet) until uniform and thin.
  • Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.
  • Bake in the preheated air fryer until no longer pink in the centers and an instant-read thermometer inserted into the centers reads 165 degrees F (74 degrees C), about 14 minutes.
  • While chicken cooks, melt butter in a small saucepan over medium heat, then whisk in chicken broth, remaining lemon juice, and capers, starting with 2 tablespoons, adding more capers to taste. Bring the sauce to a simmer and allow to simmer and reduce slightly while the chicken cooks. Sauce will be thin.
  • Serve the chicken with the lemon butter sauce drizzled over the top.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 14.7 g, Cholesterol 182.4 mg, Fat 14.1 g, Fiber 0.9 g, Protein 32.8 g, SaturatedFat 7 g, Sodium 1143 mg, Sugar 1 g

AIR-FRYER CHICKEN PICCATA POCKETS



Air-Fryer Chicken Piccata Pockets image

My husband loves chicken piccata. I tried making it in a puff pastry pocket with a bit of cream cheese, and it tasted sensational. When he took leftovers to work, everyone asked what smelled so amazing. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 package (8 ounces) cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons capers, drained
1 large shallot, finely chopped
1 sheet frozen puff pastry, thawed
4 chicken tenderloins, cubed
1 large egg, well beaten
1 tablespoon water
4 thin lemon slices
2 tablespoons chopped fresh parsley

Steps:

  • Preheat air fryer to 400°. In a bowl, beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pockets, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-25 minutes. Remove from air fryer; cool 5 minutes. Serve pockets with lemon slices and parsley.

Nutrition Facts : Calories 564 calories, Fat 38g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 669mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.

CHICKEN PICCATA POCKETS



Chicken Piccata Pockets image

My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 package (8 ounces) cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons capers, drained
1 large shallot, finely chopped
1 sheet frozen puff pastry, thawed
4 chicken tenderloins, cubed
1 large egg, well beaten
1 tablespoon water
4 thin lemon slices
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Bake on a parchment-lined baking sheet until golden brown, 18-25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley., Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, bake as directed, increasing time about 5 minutes.

Nutrition Facts : Calories 559 calories, Fat 38g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 698mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.

AIR FRYER CHICKEN PICCATA WITH LEMON-CAPER SAUCE



Air Fryer Chicken Piccata with Lemon-Caper Sauce image

The chicken is tender and juicy with a crispy breading with a peppery flavor. The sauce is acidic from the lemon juice and zest, with well-balanced flavors and a little brininess from the capers. The flavor from the garlic is present, but not overwhelming and works well with the lemon, white wine, and butter. Great with pasta, a side salad, or sauteed veggies.

Provided by John Somerall

Categories     Chicken Piccata

Time 50m

Yield 4

Number Of Ingredients 22

4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
½ cup chicken broth
½ cup dry white wine
¼ cup fresh lemon juice
2 tablespoons capers, drained
1 tablespoon finely chopped fresh parsley
1 teaspoon lemon zest
½ teaspoon kosher salt
¼ teaspoon black pepper
nonstick cooking spray
2 (8 ounce) skinless, boneless chicken breast halves
½ cup all-purpose flour
1 large egg
1 tablespoon fresh lemon juice
1 tablespoon freshly grated Parmesan cheese
1 tablespoon freshly grated Asiago cheese
1 tablespoon freshly grated Pecorino Romano cheese
1 cup seasoned bread crumbs
1 ½ teaspoons ground black pepper
1 teaspoon kosher salt

Steps:

  • Prepare the lemon-caper sauce: Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Whisk in flour and cook, whisking constantly, until slightly thickened, about 2 minutes.
  • Whisk in chicken broth, white wine, and lemon juice and bring to a boil. Remove saucepan from heat and whisk in capers, parsley, lemon zest, salt, and pepper. Cover to keep warm until ready to use and gently whisk before serving.
  • Prepare chicken: Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions for 10 minutes. Lightly coat the air fryer basket with nonstick spray.
  • Cut each chicken breast in half crosswise. Line a large cutting board with plastic wrap and place chicken breast halves on the cutting board; cover chicken breasts with plastic wrap. Pound each chicken breast half until 1/2-inch thick.
  • Place flour in a medium bowl. Whisk together egg and lemon juice in a second medium bowl. Stir together bread crumbs and cheeses in a third medium bowl. Sprinkle chicken breast halves evenly with pepper and salt.
  • Working in batches, dredge a piece of chicken in flour until well coated. Transfer to the egg mixture and gently toss to coat, then place in the bread crumb mixture and toss again to coat. Transfer to a sheet pan. Repeat process until all chicken has been breaded.
  • Place 2 pieces of breaded chicken in the prepared fryer basket. Spray the top side with nonstick spray, and cook until golden brown, crispy, and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), 8 to 10 minutes. Halfway through cook time, flip chicken pieces and spray the top again. Transfer to a platter and repeat to cook remaining chicken.
  • Drizzle with lemon-caper sauce and serve immediately.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 40.2 g, Cholesterol 147.2 mg, Fat 18.8 g, Fiber 2.6 g, Protein 33.7 g, SaturatedFat 9.8 g, Sodium 1661.4 mg, Sugar 2.9 g

COPYCAT AIR FORCE ONE VEAL OR CHICKEN PICCATA



Copycat Air Force One Veal or Chicken Piccata image

This recipe had been sitting in my recipe box for several years waiting for me to give it a try and I am so glad I finally got around to tasting it. The magazine clipping claims that this is a recipe used by the chef on the US President's official plane, Air Force One. This is so very juicy and so scrumptious.

Provided by HeatherFeather

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs veal cutlets or 1 1/2 lbs boneless skinless chicken breasts, pounded very thin
3 large eggs
1/2 cup milk
2 cups Italian seasoned breadcrumbs
2 teaspoons fresh lemon zest, finely grated
2 tablespoons sweet unsalted butter, to taste
salt, to taste
black pepper, to taste
1 lemon, juice of

Steps:

  • Whisk together eggs and milk in a small bowl and set aside.
  • Mix bread crumbs and lemon zest together in a shallow bowl.
  • Heat a large skillet over medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet).
  • While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture.
  • Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy.
  • Season with salt& pepper to taste.
  • Sprinkle with a bit of fresh lemon juice to taste and serve immediately.

Nutrition Facts : Calories 401.8, Fat 16.9, SaturatedFat 7.3, Cholesterol 211.9, Sodium 842.2, Carbohydrate 29.3, Fiber 2.1, Sugar 2.7, Protein 31.5

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