Rosemary Chicken, California Avocado and Pancetta Panini

HomeRecipesOtherFoodserviceRosemary Chicken, California Avocado and Pancetta Panini

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Serves: 24

Ingredients
Instructions

24 5-ounce Boneless, skinless chicken breast halves As needed Olive oil - as needed As needed Rosemary, finely chopped - as needed 12 garlic cloves, finely chopped 6 Fresh California Avocados** 1/3 cup lemon juice As needed Salt and pepper - as needed 48 Foccacia pieces (about 4" x 5" each) 3/4 cup Lemon aioli* 3 lb. Tomatoes, thinly sliced 24 Pancetta or bacon slices, fried crisp** As needed Arugula leaves - as needed *Stir 1 tablespoon finely chopped lemon zest into 1-1/2 cups aioli; let stand 1 hour to marry flavors. *

METHOD
Pound chicken breast halves to even thickness, about 3/8-inch.
Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic.
Marinate for 3 hours, refrigerated.
JUST BEFORE SERVICE
Roughly mash avocado; stir in lemon juice; reserve. Season chicken with salt and pepper to taste. Grill chicken until just firm to the touch, about 2 minutes per side; reserve.
PER ORDER
Spread 1 piece focaccia with 1/4 cup avocado mixture; spread 1 piece with 1/2 tablespoon lemon aioli; reserve. Layer avocado with sliced tomato, 1 piece chicken; 1 slice pancetta and arugula leaves. Top with remaining piece of focaccia, aioli side down. Lightly film a hot frying pan with olive oil. Pan grill sandwich, lightly pressing it down with a spatula, until focaccia is browned. Turn; repeat procedure. Cut in half on diagonal.

*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.

Did You Know?

One-third of a medium California Avocado (50 g) has 80 calories and contributes nearly 20 vitamins, minerals and phytonutrients. Avocados add delicious taste and creamy texture to many recipes, including these for entrées.