California Avocado-Rosemary Chicken and Pancetta Panini

== Ingredients ==
* 6 boneless and skinless chicken breast halves
* olive oil, as needed
* 2 tsp finely chopped fresh rosemary
* 3 cloves garlic, chopped finely
* 1 California 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 
== Directions ==
# Pound each chicken breast half to an even thickness, about ⅜".
# 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 ½ 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. 
Category:Sandwich Recipes
Category:Hass avocado Recipes
Category:Rosemary Recipes
Category:Mayonnaise Recipes
Category:Chicken breast Recipes
Category:Arugula Recipes
Category:Tomato Recipes
Category:Pancetta Recipes