Ingredients for Grilled Chicken And Avocado Napoleons
- Frozen Puff Pastry
- Boneless Skinless Chicken Breast Halves
- Kosher Salt
- 1 tablespoon olive oil
- Low Fat Mayonnaise
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 ripe avocado
- Baby Spinach Leaves
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How to Make Grilled Chicken And Avocado Napoleons
- Preheat oven to 400°F (200°C). Place an oven rack in the lower third of the oven.
- Line two baking sheets with parchment paper. Place one sheet of puff pastry (14.1 oz box) on each prepared baking sheet.
- Using a fork, prick the top of each pastry sheet all over.
- Cover each pastry sheet with parchment paper and top with another baking sheet. This prevents puffing and creates a firmer texture.
- Bake for 25 minutes, or until golden brown.
- Remove the top baking sheets and parchment paper. Let the pastry cool completely on a wire rack.
- While the pastry bakes, prepare the chicken: Season two boneless, skinless chicken breasts (about 6 oz each) with salt and pepper to taste. Drizzle with 1 tablespoon olive oil.
- Grill chicken over medium-high heat for 5-6 minutes per side, or until cooked through. Let cool slightly, then slice each breast diagonally into 6 slices.
- In a small bowl, whisk together 1/4 cup mayonnaise and 1/4 teaspoon cayenne pepper (or more, to taste).
- Prepare the avocado: Slice 1 ripe avocado into 6 slices.
- To assemble: Place 4 cooled puff pastry pieces on a work surface. Top each with 3 chicken slices, 1/4 cup baby spinach, and 1 avocado slice.
- Spread 1 teaspoon of the cayenne mayonnaise on the underside of 4 more puff pastry pieces. These will be the middle layers.
- Top the chicken and avocado layers with the mayonnaise-spread pastry. Repeat layers as needed for a total of 3 layers per napoleon.
- Finish each napoleon with a final puff pastry piece on top.
- Arrange the napoleons on a platter and serve immediately or chill slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
5g
Carbs
1g
