AIR-FRYER CHICKEN PICCATA POCKETS

Air-Fryer Chicken Piccata Pockets image

Provided by @MakeItYours

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.