Tuesday, August 4, 2009

Grilled Chicken and Avocado Napoleons

Lunch today was from "At Home with Giada" from the Food Network. It is delecious, but it is a 3-napkin sandwich.

1 sheet of frozen puff pastry (cut each of the 3 sections in 1/2 for two people)
kosher salt
olive oil, for drizzling
3 Tablespoons reduced fat mayonnaise
1/4 teaspoon cayenne pepper
baby spinach leaves or any greens you have
I used one tomato

Place oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees. Line baking sheet with parchment paper. Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 min. until golden brown. Remove the top baking sheets and parchment paper. Set aside to cool.
I used chicken that we had grilled the night before, but if you need to grill your chicken, then season with salt, pepper, and olive oil.. Grill chicken until it is cooked through, about 5-6 min on each side. Set aside.

In a small bowl mix together the mayonnaise and cayenne pepper.

To assemble the Napoleons: Place the first pastry on a plate and put a little of the mayonnaise on the pastry. Slice the chicken breast thin.  Giada suggests cutting it diagonally into 6 slices. Place 3 slices of chicken breast on each piece of pastry. Place greens and an avocado on top. Place another puff pastry on top and repeat the layers. Top with the final piece of pastry. Enjoy!

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