Grilled Chicken and Avocado Napoleons

I saw this recipe on the Food Network. It's a Giada De Laurentiis recipe. The puff pastry sheets are interesting to use as the "bread" for this sandwich, although the flaky layers were a bit messy.

2 (9 by 10 inch) sheets frozen puff pastry, thawed and cut into 12 (3 by 5-inch) rectangles

4 (4-ounce) boneless and skinless chicken breast halves

Salt

Olive oil, for drizzling

3 tablespoons reduced fat mayonnaise

1/4 teaspoon cayenne pepper

1/2 large avocado, thinly sliced into 8 pieces

2 cups baby spinach leaves

Place an oven rack in the lover 1/3 of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Place the pastry on the prepared backing 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 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool.

Saute' the chicken in a skillet, with the olive oil, salt, and pepper. Cook until the chicken is cooked through, about 5-6 minutes on each side. Set aside to cool.

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

To assemble the Napoleons: Place 4 pieces pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4 inch thick) pieces. Place 3 chicken breast slices on each piece of pastry. Place 1/4 cup of spinach and 1 avocado slice on top. Spread 1 teaspoon of the mayonnaise mixture on the underside of another 4 pieces of pasty to create the middle layer of each Napoleon. Place on top. Repeat the layering. Each Napoleon should be completed with a piece of pastry as its top.

Makes 4 sandwiches.