Grilled Chicken And Avocado Napoleons Food

GRILLED CHICKEN AND AVOCADO NAPOLEONS

Steps:

• Place an oven rack in the lower 1/3 of the oven.
• Preheat to 400.
• Line baking sheets with parchment.
• Using the tines of a fork, prick the top of the pastry all over.
• Cover with parchment and place another baking sheet on top.
• Bake for 25 min (ours took 23 min) or until golden.
• Remove from pan and let cool.
• Preheat a grill pan and season both sides of chicken with salt and drizzle with olive oil.
• Grill until chicken is cooked through, about 5-6 min on each side.
• Set aside to rest.
• In a small bowl, mix together mayo and cayenne.
• To assemble:
• Place pastry on a work surface.
• Slice each chicken breast diagonally into 6 (1/4 inch thin) slices.
• Place 3 slices of chicken on pastry and top with 1/4 of spinach.
• Place 1 avocado slice on top.
• Spread 1 ts of mayo mixture on the underside of another piece of pastry to create the middle layer.
• Place on top.
• Repeat the layering with a pastry ending as the top.

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE

Steps:

• Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
• Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
• Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
• Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

NAPOLEON CHICKEN

Steps:

• Cut chicken into pieces.
• Dredge chicken in the flour, pepper, oregano mixture.
• Brown till golden in the olive oil and butter.
• Place in casserole dish.
• Saute the chopped onions and sliced mushrooms.
• Add and mix well the following-.
• 1 cup chicken broth (1cup water and a chicken Oxo cube).
• 1 large tin tomato- well drained.
• ½ tin black olives, halved.
• 1-2 garlic buds, crushed.
• Place over chickenand mix together well.
• Bake 350 degree oven, covered, x 45-60 minutes, removing lid last 15 minutes of cooking time.
• Serve over rice.

GRILLED CHICKEN WITH TOMATO-AVOCADO SALSA

Steps:

• The first 6 ingredients are for the salsa. The next four ingredients are for the marinade.
• For the salsa:
• In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
• Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning.
• Add the avocado and remaining lime juice to the bowl and toss to combine.
• (This can be made in advance and stored in the refrigerator for up to 1 day.)
• For the chicken:.
• In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
• Transfer the marinade to a shallow bowl or a plastic bag.
• Add the chicken and coat well with the marinade.
• Refrigerate for 1 hour or up to 8 hours.
• Preheat the grill to medium-high.
• Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper.
• Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
• Serve the chicken with tomato-avocado salsa.