24 5-ounce Boneless, skinless chicken breast halves

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As needed Olive oil - as needed

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As needed Rosemary, finely chopped - as needed

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12 garlic cloves, finely chopped

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6 Fresh California Avocados**

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1/3 cup lemon juice

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As needed Salt and pepper - as needed

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48 Foccacia pieces (about 4" x 5" each)

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3/4 cup Lemon aioli*

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3 lb. Tomatoes, thinly sliced

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24 Pancetta or bacon slices, fried crisp**

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As needed Arugula leaves - as needed

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*Stir 1 tablespoon finely chopped lemon zest into 1-1/2 cups aioli; let stand 1 hour to marry flavors.

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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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.