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California Avocado, Rosemary
Chicken and Pancetta Panini

California Avocado Panini


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


  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.

* 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.

Nutrition Information per Serving: 760 calories, 34g fat, 115mg cholesterol, 1340mg sodium, 45g protein

Recipe and photo credit: California Avocado Commission.


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