My friend, and former teammate, Cindel and I both share a love for cooking and trying new recipes. We used to get together with some of our other teammates while in school and cook dinners. That was our escapism from the crazy life of a student-athlete. She still lives in Raleigh, but we keep in touch and still share recipes we find with each other. So this recipe post comes from Cindel, who recommended Giada's Chicken and Avocado Napoleon! It's simple but still delicious, and a nice change from a traditional sandwich.
(Makes 4 servings)
- 2 (9x10 inch) frozen puff pastry sheets, thawed and cut into 12 3x5 inch rectangles
- 4 chicken breasts, cooked and sliced thin
- 3 tbsp. reduced fat mayonnaise
- 1/4 teaspoon cayenne pepper
- Avocado, sliced into thin pieces
- 2 cups baby spinach leaves
Preheat oven to 400 degrees F, and place a rack on the lower 1/3 of the oven. Line 2 baking sheets with parchment paper.
Place puff pastry rectangles on the prepared baking sheets and use a fork to prick the tops of the pastry. Cover with parchment paper, and place another baking sheet on top (this is important so the puff pastry stays thin!). Bake for about 25 minutes until they are golden.
While cooling, mix mayonnaise and cayenne pepper in a small bowl.
Once they have cooled, place 4 of the puff pastry rectangles onto a surface to prepare. Place 3 thin slices of chicken on each, then about 1/4 cup of the spinach on each, followed by a couple thin avocado slices. Spread about a teaspoon of the mayonnaise on the bottom of 4 more puff pastry rectangles and place on top of the prepared ones. Repeat this layer one more time and finish with a pastry on top.
I loved the puff pastry and am imagining the possibilities to create a sandwich using them!