Sándwich de pollo a la parrilla y aguacate

Ingredientes

• 2 Sheets Puff Pastry (9 by 10 inch, thawed and cut into 12 rectangles, 6 from each sheet)
• 2 Chicken Breast (boneless, skinless, halved)
• 2 teaspoon Montreal Chicken Seasoning
• Kosher Salt
• Olive Oil (for drizzling)
• 3 Tablespoons Mayonnaise (low fat or reduced fat )
• 1/4 teaspoon Cayenne Pepper
• 2 Cups Baby Spinach
• 1/2 Avocado (large, thinly sliced)

Preparación

1. 1

   Place an oven rack in the lower 1/3 of the oven.

2. 2

   Preheat to 400 degrees F.

3. 3

   Line baking sheets with parchment paper.

4. 4

   Using the tines of a fork, prick the top of the pastry all over.

5. 5

   Cover with parchment and place another baking sheet on top.

6. 6

   Bake for 25 min (ours took 23 min) or until golden.

7. 7

   Remove from pan and let cool.

8. 8

   Preheat a grill pan and season both sides of chicken with Montreal chicken seasoning, salt and drizzle with olive oil.

9. 9

   Grill until chicken is cooked through, about 5-6 min on each side.

10. 10

    Set aside to rest.

11. 11

    In a small bowl, mix together mayo and cayenne.

12. 12

    --- To Assemble: ---

13. 13

    Place pastry on a work surface.

14. 14

    Slice each chicken breast diagonally into 6 (1/4 inch thin) slices.

15. 15

    Place 3 slices of chicken on pastry and top with 1/4 of spinach.

16. 16

    Place 1 avocado slice on top.

17. 17

    Spread 1 teaspoon of mayo mixture on the underside of another piece of pastry to create the middle layer.

18. 18

    Place on top.

19. 19

    Repeat the layering with a pastry ending as the top.