California Avocado-Rosemary Chicken and Pancetta Panini

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

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.