About: Rosemary Chicken, Avocado and Pancetta Panini   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

METHOD Pound Chicken breast halves to even thickness, about 3/8-inch. Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic. Marinate for 3 hours, refrigerated. JUST BEFORE SERVICE Roughly mash avocado; stir in lemon juice; reserve. Season Chicken with salt and pepper to taste. Grill Chicken until just firm to the touch, about 2 minutes per side; reserve. PER ORDER

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rdfs:label
  • Rosemary Chicken, Avocado and Pancetta Panini
rdfs:comment
  • METHOD Pound Chicken breast halves to even thickness, about 3/8-inch. Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic. Marinate for 3 hours, refrigerated. JUST BEFORE SERVICE Roughly mash avocado; stir in lemon juice; reserve. Season Chicken with salt and pepper to taste. Grill Chicken until just firm to the touch, about 2 minutes per side; reserve. PER ORDER
dcterms:subject
abstract
  • METHOD Pound Chicken breast halves to even thickness, about 3/8-inch. Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic. Marinate for 3 hours, refrigerated. JUST BEFORE SERVICE Roughly mash avocado; stir in lemon juice; reserve. Season Chicken with salt and pepper to taste. Grill Chicken until just firm to the touch, about 2 minutes per side; reserve. PER ORDER Spread 1 piece focaccia with 1/4 cup avocado mixture; spread 1 piece with 1/2 tablespoon lemon aioli; reserve. Layer avocado with sliced tomato, 1 piece Chicken; 1 slice pancetta and arugula leaves. Top with remaining piece of focaccia, aioli side down. Lightly film a hot frying pan with olive oil. Pan grill sandwich, lightly pressing it down with a spatula, until focaccia is browned. Turn; repeat procedure. Cut in half on diagonal.
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