**California Avocado, Rosemary Chicken, and Pancetta Panini**
Serving Size: 6
- 6 boneless and sinkless chicken breast halves
- Olive oil, as needed
- 2 tsp. finely chopped fresh rosemary
- 3 cloves garlic, chopped finely
- 1 Califoria avocado
- 1 Tbsp. lemon juice
- 1 tsp. finely chopped lemon zest
- Salt, as needed
- Pepper, as needed
- 3 Tbsp. mayonnaise
- 12 pieces focaccia, about 4" X 5" each
- 2 medium tomatoes, sliced
- 6 slices (rounds) pancetta (Italian bacon), fried crisp.
- Arugula leaves as needed
Pound each chicken breast hapf to an even thickness, about 3/8 ". To pound
chicken, put 1 breast half between two pieces of plastic wrap. Pound with mallet
or the flat side of a French knife to desired thickness, repeat with remaining chicken.
Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic.
Marinate in the refrigerator for at least 3 hours or up to 12.
To prepare sandwiches:
Roughly mash avocado; stir in lemon juice and zest; reserve.
Season chicken with salt and pepper.
In a frying pan lightly filmed with olive oil, pan-grill chicken until just firm to the
touch, 2 to 3 minutes per side; reserve.
Spread a generous tablespoon of the avocado mixture on 6 pieces of focaccia;
spread 1/2 tablespoon mayonnaise on remaining pieces of focaccia,
Lightly film a large, hot frying pan with olive oil.
Pan grill sandwiches, lightly pressing down on each with a spatula, as they
cook, until focaccia is browned on the bottom.
Turn; repeat procedure.
Cut each sandwich in half diagonally.
Large avocados are recommended for this recipe. A large avocado averages
about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly
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