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Avocado, Rosemary Chicken, Pancetta Panini Recipe

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This recipe for Avocado, Rosemary Chicken, Pancetta Panini, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

JoAnne Sistek


6 boneless chicken breast halves
olive oil
2 t. finely chopped fresh rosemary
3 cloves garlic, finely chopped
1 avocado
1 T. lemon juice
1 t. finely chopped lemon zest
3 T. mayonnaise
2 sliced tomatoes
6 slices pancetta, fried crisp
12 focaccia (4x5 each)
salt & pepper as needed

pound each chicken breast to about 3/8", lightly coat with olive oil, rub each with rosemary & garlic, marinate in refrigerator 3-12 hours.
Mash avocado, stir in lemon juice and zest.
season chicken with salt & pepper, pan grill chicken 2-3 minutes per side.
spread avocado/lemon & mayonnaise, arugula, pancetta, tomato & chicken on focaccia --
pan grill sandwich to toasted on each side, or use a press grill

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