**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


  1. 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.

  2. Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic.

  3. Marinate in the refrigerator for at least 3 hours or up to 12.

To prepare sandwiches:

  1. Roughly mash avocado; stir in lemon juice and zest; reserve.

  2. Season chicken with salt and pepper.

  3. 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.

  4. Spread a generous tablespoon of the avocado mixture on 6 pieces of focaccia;
    spread 1/2 tablespoon mayonnaise on remaining pieces of focaccia,
    mayonnaise-side down.

  5. Lightly film a large, hot frying pan with olive oil.

  6. Pan grill sandwiches, lightly pressing down on each with a spatula, as they
    cook, until focaccia is browned on the bottom.

  7. Turn; repeat procedure.

  8. 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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