California Avocado, Rosemary Chicken, and Pancetta Panini
From Recipes Wiki, the recipe book anyone can contribute to!
Contents |
[edit] Description
[edit] Ingredients
- 6 boneless and sinkless Chicken breast halves
- olive oil, as needed
- 2 tsp finely chopped fresh rosemary
- 3 cloves garlic, chopped finely
- 1 Califoria avocado
- 1 Tbsp lemon juice
- 1 tsp finely chopped lemon zest
- salt, as needed
- pepper, as needed
- 3 Tbsp Mayonnaise
- 12 pieces focaccia, about 4" X 5" each
- 2 medium tomatoes, sliced
- 6 slices (rounds) pancetta (Italian Bacon), fried crisp. Two to three slices of Bacon may be substituted for each slice of pancetta.
- arugula leaves as needed
[edit] Directions
Pound each Chicken breast hapf to an even thickness, about 3/8 ". To pound Chicken, put 1 breast half between two pieces of plastic wrap. Pound with mallet or the flat side of a French knife to desired thickness, repeat with remaining Chicken.
Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic.
Marinate in the refrigerator for at least 3 hours or up to 12.
To prepare sandwiches:
Roughly mash avocado; stir in lemon juice and zest; reserve.
Season Chicken with salt and pepper.
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.
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.
Lightly film a large, hot frying pan with olive oil.
Pan grill sandwiches, lightly pressing down on each with a spatula, as they cook, until focaccia is browned on the bottom.
Turn; repeat procedure.
Cut each sandwich in half diagonally.
