• 2 slices white sourdough bread
  • 1 skinless chicken breast half (6 ounce)
  • 1 slice monterey jack pepper cheese
  • 1/4 cup barbecue sauce
  • 2 -3 tablespoons guacamole
  • 1 teaspoon sour cream
  • tomato
  • lettuce
  • 1 Cut a pocket in chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
  • 2 Grill chicken, covered, over medium heat for 6-8 minutes on each side (you can pull out the skewers after turning) until juices run clear to desired doneness.
  • 3 Toast bread, place sliced tomato on bread, lettuce and chicken.
  • 4 Spread sour cream/guacamole mixture on top of bun and place on top of sandwich.