California Avocado-Rosemary Chicken and Pancetta Panini

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  1. Pound each chicken breast half to an even thickness, about ⅜".
  2. To pound chicken, put 1 breast half between two pieces of plastic wrap.
  3. Pound with mallet or the flat side of a french knife to desired thickness, repeat with remaining chicken.
  4. Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic.
  5. Marinate in the refrigerator for at least 3 hours or up to 12.

To prepare sandwiches

  1. Roughly mash avocado; stir in lemon juice and zest; reserve.
  2. Season chicken with salt and pepper.
  3. 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.
  4. Spread a generous tablespoon of the avocado mixture on 6 pieces of focaccia; spread ½ tablespoon mayonnaise on remaining pieces of focaccia, mayonnaise-side down.
  5. Lightly film a large, hot frying pan with olive oil.
  6. Pan grill sandwiches, lightly pressing down on each with a spatula, as they cook, until focaccia is browned on the bottom.
  7. Turn; repeat procedure.
  8. Cut each sandwich in half diagonally.