Chicken & Guacamole Sandwiches

Ingredients

• Guacamole:
• 2 ripe Hass avocados
• 2 tablespoons prepared salsa
• 2 tablespoons fresh lime juice
• 1 tablespoon finely chopped fresh cilantro
• Kosher salt

• Chicken:
• 4 large boneless, skinless chicken breasts
• Extra virgin olive oil
• Freshly ground black pepper
• Dried red pepper flakes

• 4 slices of regular bacon -- cut in half and fried until crisp
• 4 hamburger buns

Directions

To make the guacamole: In a small bowl, mash the avocado and mix with the remaining ingredients, including salt to taste.

Trim the chicken breasts of any fat hanging off the sides and make 1 or 2 shallow cuts on the thickest part of the bone side of each piece. Place each chicken breast between two pieces of lightly oiled plastic wrap or in a sandwich bag and gently pound to an even thickness of about 1/2 inch. Brush each breast with oil and season with salt, pepper, and red pepper flakes to taste.

Grill the chicken breasts over Direct High heat until fully cooked but not dry, 6 to 8 minutes, turning once. Lightly toast the hamburger buns over Direct High heat, about 30 seconds.

Spread the buns generously with guacamole and top with the chicken and bacon pieces. Serve warm.

Makes 4 servings