California Avocado-Rosemary Chicken and Pancetta Panini

California Avocado-Rosemary Chicken and Pancetta Panini Recipe - Delicious USA Cuisine

Region / culture: USA | Preparation time: 3 hours | Cooking time: 10 minutes | Servings: 6

Introduction

This California Avocado-Rosemary Chicken and Pancetta Panini recipe is a delicious and flavorful sandwich that combines the creamy texture of avocado with the savory taste of rosemary chicken and crispy pancetta. It is a perfect meal for lunch or dinner, and is sure to impress your family and friends.

History

This recipe is a modern twist on the classic Italian panini sandwich, which traditionally consists of grilled bread filled with various meats, cheeses, and vegetables. The addition of California avocado and rosemary chicken adds a unique and delicious flavor profile to this traditional dish.

Ingredients

6 boneless and skinless chicken breast halves
olive oil, as needed
2 tsp finely chopped fresh rosemary
3 cloves garlic, finely chopped
1 california avocado
1 tbsp lemon juice
1 tsp finely chopped lemon zest
salt, as needed
pepper, as needed
3 tbsp mayonnaise
12 pieces of focaccia, each about 4" x 5"
2 medium tomatoes, sliced
6 slices of pancetta (Italian bacon), fried until crisp. Two to three slices of bacon may be substituted for each slice of pancetta.
arugula leaves, as needed

How to prepare

Pound each chicken breast half to an even thickness of approximately 0.38 inches.
To pound the chicken, place 1 breast half between two pieces of plastic wrap.
Pound the chicken with a mallet or the flat side of a French knife until it reaches the desired thickness. Repeat with the remaining chicken.
Lightly coat each piece with olive oil and rub each with some of the rosemary and garlic.
Marinate the chicken in the refrigerator for at least 3 hours or up to 12 hours.

To prepare sandwiches

Roughly mash the avocado and stir in the lemon juice and zest. Set aside.
Season the chicken with salt and pepper.
In a frying pan lightly coated with olive oil, pan-grill the chicken until it is just firm to the touch, approximately 2 to 3 minutes per side. Set aside.
Spread a generous tablespoon of the avocado mixture on 6 pieces of focaccia bread. Spread 0.5 tbsp of mayonnaise on the remaining pieces of focaccia bread, with the mayonnaise-side down.
Lightly coat a large, hot frying pan with olive oil.
Pan grill the sandwiches, lightly pressing down on each with a spatula as they cook, until the focaccia bread is browned on the bottom.
Turn the sandwiches and repeat the procedure.
Cut each sandwich in half diagonally.

Variations

Substitute the pancetta with bacon or prosciutto for a different flavor.
Add sliced cheese, such as mozzarella or provolone, for a cheesy twist.
Use different herbs, such as thyme or oregano, for a unique flavor profile.

Cooking Tips & Tricks

Make sure to pound the chicken to an even thickness to ensure even cooking.

- Marinate the chicken for at least 3 hours to allow the flavors to fully develop.

- Pan-grill the chicken until it is just firm to the touch to prevent it from becoming dry.

- Press down on the sandwiches while cooking to ensure that they are evenly browned and crispy.

Serving Suggestions

Serve this California Avocado-Rosemary Chicken and Pancetta Panini with a side salad or a bowl of soup for a complete and satisfying meal.

Cooking Techniques

Pound the chicken to an even thickness for even cooking.

- Marinate the chicken for at least 3 hours to allow the flavors to develop.

- Pan-grill the chicken until it is just firm to the touch to prevent it from becoming dry.

Ingredient Substitutions

Substitute the focaccia bread with ciabatta or sourdough bread.

- Use turkey or pork instead of chicken for a different protein option.

- Replace the avocado with mashed peas or hummus for a vegan alternative.

Make Ahead Tips

You can marinate the chicken and prepare the avocado mixture ahead of time and store them in the refrigerator until ready to use.

- You can also pre-cook the chicken and pancetta and assemble the sandwiches later.

Presentation Ideas

Serve the California Avocado-Rosemary Chicken and Pancetta Panini on a wooden cutting board or a decorative plate. - Garnish with fresh herbs, such as parsley or basil, for a pop of color.

Pairing Recommendations

Pair this California Avocado-Rosemary Chicken and Pancetta Panini with a glass of white wine, such as Chardonnay or Sauvignon Blanc.

- Serve with a side of pickles or olives for a tangy contrast.

Storage and Reheating Instructions

Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days.

- To reheat, place the sandwiches in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of this California Avocado-Rosemary Chicken and Pancetta Panini contains approximately 400 calories.

Carbohydrates

Each serving of this California Avocado-Rosemary Chicken and Pancetta Panini contains approximately 30 grams of carbohydrates.

Fats

Each serving of this California Avocado-Rosemary Chicken and Pancetta Panini contains approximately 20 grams of fats.

Proteins

Each serving of this California Avocado-Rosemary Chicken and Pancetta Panini contains approximately 25 grams of proteins.

Vitamins and minerals

This recipe is rich in vitamins and minerals, including vitamin C, vitamin E, vitamin K, and potassium from the avocado, as well as iron and zinc from the chicken and pancetta.

Alergens

This recipe contains gluten from the focaccia bread and mayonnaise, as well as dairy from the mayonnaise. It also contains pork from the pancetta.

Summary

This California Avocado-Rosemary Chicken and Pancetta Panini is a balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This California Avocado-Rosemary Chicken and Pancetta Panini is a delicious and flavorful sandwich that is perfect for lunch or dinner. With a combination of creamy avocado, savory chicken, crispy pancetta, and fresh tomatoes, this panini is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for California Avocado-Rosemary Chicken and Pancetta Panini. It was a warm summer day, and I was browsing through a quaint little farmer's market in the heart of California. The vibrant colors of the fresh produce caught my eye, and I couldn't resist stopping at a stall piled high with ripe avocados.

As I chatted with the friendly farmer about his avocados, he mentioned a recipe that had been passed down through generations in his family. He spoke of a delicious panini that combined the creaminess of California avocados with the savory flavors of rosemary chicken and crispy pancetta. My mouth watered at the thought, and I begged him to share the recipe with me.

With a twinkle in his eye, the farmer scribbled down the ingredients and instructions on a scrap of paper. He explained that the key to making the perfect panini was to use only the freshest ingredients and to layer them carefully to create a harmonious balance of flavors and textures.

Excited to try out this new recipe, I hurried home to gather the necessary ingredients. I marinated the chicken in a fragrant mixture of olive oil, garlic, and fresh rosemary, letting it soak up all the delicious flavors. While the chicken marinated, I sliced the ripe avocados and crisped up the pancetta in a hot skillet.

As I assembled the panini, I followed the farmer's instructions carefully, layering the marinated chicken, creamy avocado slices, crispy pancetta, and melty cheese between two slices of crusty bread. I pressed the sandwich in a hot panini press until the bread was golden and crispy, and the cheese was melted to perfection.

When I took my first bite of the California Avocado-Rosemary Chicken and Pancetta Panini, I knew I had discovered a new favorite recipe. The flavors melded together beautifully, with the creamy avocado providing a rich contrast to the savory chicken and crispy pancetta. The fresh rosemary added a fragrant note that elevated the sandwich to a whole new level of deliciousness.

I couldn't wait to share this recipe with my family and friends, and it quickly became a staple at our gatherings and dinner parties. Whenever I made the California Avocado-Rosemary Chicken and Pancetta Panini, it was met with rave reviews and requests for the recipe.

Over the years, I have continued to make this beloved panini recipe, tweaking it here and there to suit my taste and experimenting with different variations. Each time I make it, I am transported back to that sunny day at the farmer's market, where I first stumbled upon this culinary gem.

As I pass down this recipe to future generations, I hope that they will continue to enjoy the flavors of California avocados, rosemary chicken, and pancetta in this delicious panini. It is a recipe that has brought me joy and satisfaction, and I am grateful to the kind farmer who shared it with me all those years ago.