California Avocado, Rosemary
Chicken and Pancetta Panini

Ingredients

• 6 boneless and skinless chicken breast halves
• Olive oil, as needed
• 2 teaspoons finely chopped fresh rosemary
• 3 cloves garlic, chopped finely
• 1 California avocado*
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped lemon zest
• Salt, as needed
• Pepper, as needed
• 3 tablespoons mayonnaise
• 12 pieces focaccia, about 4 x 5 inches each
• 2 medium tomatoes, sliced
• 6 slices (rounds) pancetta (Italian bacon), fried crisp**
• Arugula leaves as needed

Instructions

1. Pound each chicken breast half to an even thickness, about 3/8 inch.
2. To pound chicken, put 1 breast half between two pieces of plastic wrap.
3. Pound with mallet or the flat side of a French knife to desired thickness, repeat with remaining chicken.
4. Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic.
5. Marinate in the refrigerator for at least 3 hours or up to 12.
6. Roughly mash avocado; stir in lemon juice and zest; reserve.
7. Season chicken with salt and pepper.
8. 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.
9. 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.
10. Lightly film a large, hot frying pan with olive oil.
11. Pan grill sandwiches, lightly pressing down on each with a spatula, as they cook, until focaccia is browned on the bottom.
12. Turn; repeat procedure.
13. Cut each sandwich in half diagonally.

Notes

* 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.

** Two to three slices of bacon may be substituted for each slice of pancetta.

Nutrition

Per serving: 760 calories, 34g fat, 115mg cholesterol, 1340mg sodium, 45g protein