Whenever my husband is out of town, some of my favorite things to do is to rent movies he will never watch with me, polish my nails, and eat whatever I want (sometimes this means eating popcorn for dinner).
While I was watching my movie on my 'Girls night in', my big bowl of popcorn just wasn't cutting it, so I wandered into the kitchen in search of something better. (This usually means standing in front of the refrigerator with the door open waiting for the food to talk to me. Yes...food talks to me.) Then I remembered Giada on the Food Network making chicken napoleons earlier that week, and I quickly realized I had everything I needed right in front of me.
Don't you love it when that happens?
I don't know about you, but anything with avocado has my name on it...paired with puff pastry and cayenne pepper? Um....okay?!
Recipe courtesy of: Giada De Laurentiis, Foodnetwork.com
1 puff pastry sheet, defrosted
2 oz. thinly sliced cooked chicken (I used a left over rotisserie chicken)
1/2 avocado, thinly sliced
1 cup fresh spinach leaves
3 tablespoons reduced fat mayonnaise (or use smart balance or the olive oil mayo)
1/4 teaspoon cayenne pepper
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper. Cut puff pastry into 6 rectangles. Place pastry on the prepared baking sheets and poke with a fork all over. Place another sheet of parchment paper on top of the puff pastry and put another baking sheet in top. (You want the baking sheet to sort of smash the puff pastry down so that it doesn't puff up.) Bake for 25 minutes and cool completely before assembling.
Meanwhile, mix the mayo and cayenne pepper together. Slice the avocado and chicken into pieces.
To assemble the sandwich, start with one piece of pastry, spread the mayo and cayenne mixture on, top with spinach leaves, chicken, and avocado slices. Then, top with another piece of pastry, and repeat layering process ending with another piece of pastry. (There will be a total of 3 pieces of pastry per sandwich.