**California Avocado, Rosemary Chicken, and Pancetta Panini**

Ingredients

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

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Instructions

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.

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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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Love an Avocado. Find This Recipe And More Here

bon appetit