Ingredients
6 bacon strips, halved6 boneless skinless chicken breast halves (4 ounces each)1/2 cup olive oil1/4 cup red wine vinegar1/4 cup soy sauce1 teaspoon minced garlic1/2 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon pepper6 thin slices sweet onion6 thin slices tomato6 thin slices avocado6 thin slices Monterey Jack cheese
Preparation
Cook bacon according to package directions; drain. Meanwhile, flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, soy sauce, garlic, salt, oregano and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-6 minutes on each side or until meat is no longer pink.
Move chicken to edges of grill. Top each with two bacon pieces and one slice of onion, tomato, avocado and cheese. Cover and grill 4-6 minutes longer or until cheese is melted.
