Rosemary Chicken, California Avocado and Pancetta Panini

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Serves: 24
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
  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*
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.
  **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.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  2. Pound chicken breast halves to even thickness, about 3/8-inch.
  3. Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic.
  4. Marinate for 3 hours, refrigerated.
  6. 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.
  8. 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.


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