Rosemary Chicken, California Avocado and Pancetta Panini

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
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.

*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