2 chicken breasts, sliced in half horizontally
Montreal Chicken Grill Seasoning (or just salt and pepper)
1 tomato, sliced
Lettuce
4 slices of smoked gouda (or whatever cheese you like)
8 slices of bacon
Mayo
Avocado
Lime juice
1/2 clove garlic, minced
4 buns
Heat a frying pan over medium heat and cook bacon until crisp. Drain on paper towel.
Slice the chicken in half horizontally. This helps the chicken cook faster as well as makes the expensive chicken breast go further. Season both sides with grill seasoning or salt and pepper. Cook on medium heat in the same pan that still has the bacon grease in it (mmmmm.....bacon grease) for about 5 minutes until the chicken is nice and golden. Flip to the other side and continue cooking about 4 minutes. I like to put a lid on during this process so I'm guaranteed my chicken is cooking.
While chicken breasts are cooking prepare guacamole by slicing the avocado in half and scooping out the flesh into a bowl. Add the juice of a lime and a minced clove of garlic along with a bit of salt. Mash with a fork.
When chicken is done, remove pan from heat. Add a slice of smoked gouda to each chicken breast, top with two slices of bacon, and place the lid back on the pan to allow the cheese to melt. While the cheese is melting, assemble the buns by smearing a bit of mayo on one side and a 1/4 of the guacamole on the other. Add lettuce and tomato. Top with bacon/cheesey-chicken breast and enjoy.
I like to make these with homemade oven fries, by slicing potatoes into wedges about 1/4 inch thick. Spread on a baking sheet, drizzle with oil and whatever spices you like (I like greek seasoning, salt and oregano), mix up and place in a 425 degree oven for 30 minutes or so depending on how thick your potatoes are. Half way through cooking time, flip over. They should be nice and golden brown and starting to crisp. If they stick to the pan when you go to flip them, just don't worry about it and put them back in the oven. They will release when they have cooked properly.
