Pan-Seared Chicken Sandwich with Avocado Mayo

Step 1

Combine the avocados, lemon juice, mayonnaise, and garlic in a small bowl until smooth and creamy. Season to taste with salt and pepper and set aside.

Step 2

If your chicken breasts have tenderloins attached, remove them and reserve for another use.

Step 3

Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.

Step 4

Season with salt, pepper and a sprinkling of cayenne if desired.

Step 5

Fry the bacon until crisp, drain on a paper towel-lined plate and set aside. Discard all but 1 tablespoon of the bacon fat.

Step 6

Add the oil to the bacon fat and heat over medium-high heat.

Step 7

Add the chicken in a single layer and cook until golden on the outside and no longer pink in the middle, 3 to 4 minutes per side.

Step 8

Build the sandwich by adding a layer of lettuce and tomato to each roll. Top with a piece of chicken, 2 slices of bacon and a generous dollop of avocado mayo. Serve immediately.