Grilled Chicken Avocado Napoleans with buttery puff pastry and creamy avocado served with spicy cayenne mayo ohsweetbasil.com_-

I adore¬† Grilled Chicken and Avocado Napoleons. They are so simple, but completely delicious. I hate spicy, but for some reason I love the kick of cayenne in the dressing with the cool avocado and flaky, buttery, amazingly delish puff pastry. It’s pretty much perfection.
The first time I had this recipe I knew it looked good, but it seemed a tad odd to use puff pastry for a sandwich. I am forever converted. You truly must try it yourself to understand, but it’s quite amazing.

Grilled Chicken Avocado Napoleans with buttery puff pastry and creamy avocado served with spicy cayenne mayo ohsweetbasil.com_-

We usually eat these napoleans with a little spinach, but we were completely out on this particular evening. I didn’t care. I had a hankering and was more than willing to forgo the greens.

Grilled Chicken Avocado Napoleans with buttery puff pastry and creamy avocado served with spicy cayenne mayo ohsweetbasil.com_-
Have you ever even had Puff pastry? It’s purty darn delicious. We don’t make our own. Why slave for hours to make something that Pepperidge Farm does so well? They make a fantastic puff pastry, and so I stick with them.

Grilled Chicken Avocado Napoleans with buttery puff pastry and creamy avocado served with spicy cayenne mayo ohsweetbasil.com_-

This recipe is from Giada De Laurentiis, so unfortunately I cannot take the credit, but I’m all about sharing recipes that are delicious even if I didn’t think it up myself.

Grilled Chicken and Avocado Napoleons

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 6 single layer or 3 triple layer napoleans

Serving Size: 1 Sandwich per person

Grilled Chicken and Avocado Napoleons

Grilled chicken, fresh greens, creamy avocado and a spicy mayo all layered on flaky, buttery puff pastry. You'll be begging for more!

Ingredients

  • 2 (9 by 10 inch) sheets of frozen puff pastry, thawed and cut into 12 rectangles.
  • 2 boneless, skinless chicken breast halves
  • Kosher Salt
  • Olive oil for drizzling
  • 3 Tb low fat or reduced fat mayo
  • 1/4 ts Cayenne pepper
  • 1/2 Large Avocado, thinly sliced
  • 2 cups Baby Spinach

Instructions

  1. Place an oven rack in the lower 1/3 of the oven. Preheat to 400. Line baking sheets with parchment. Using the tines of a fork, prick the top of the pastry all over. Cover with parchment and place another baking sheet on top. Bake for 25 min (ours took 23 min) or until golden. Remove from pan and let cool.
  2. Preheat a grill pan and season both sides of chicken with salt and drizzle with olive oil. Grill until chicken is cooked through, about 5-6 min on each side. Set aside to rest.
  3. In a small bowl, mix together mayo and cayenne.
  4. To assemble: Place pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4 inch thin) slices. Place 3 slices of chicken on pastry and top with 1/4 of spinach. Place 1 avocado slice on top. Spread 1 ts of mayo mixture on the underside of another piece of pastry to create the middle layer. Place on top. Repeat the layering with a pastry ending as the top.

Notes

Spinach or romaine are great options for greens

http://www.ohsweetbasil.com/2011/12/grilled-chicken-and-avocado-napoleans.html

 
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