Step 1

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.

Step 2

In a small bowl or ramekin, combine Italian seasoning, garlic powder, salt, and pepper. Season both sides of the chicken.

Step 3

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.

Step 4

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.

Step 5

Roll out puff pastry down on a lightly floured cutting board. Cut each sheet in half down the length

Step 6

Place Chicken into the center of the puff pastry. Starting with the end pieces, wrap the chicken with the dough.

Step 7

Preheat the air fryer to 370 degrees F for 5 minutes.

Step 8

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.

Step 9

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.