Ingredients

• 4 boneless, skinless chicken breasts
  
• 2 tablespoons fresh basil, chopped
  
• 1 tablespoon garlic powder
  
• 1/2 tablespoon cayenne pepper
  
• 4 deli sliced pieces of Provolone cheese
  
• 2 ripe avocadoes
  
• 1 loaf of sourdough bread
  
• 2 hot house tomatoes, sliced
  
• 1 red onion, sliced
  
• 1 head Romaine lettuce
  
  
  
  Tomato Mayonnaise:
  
• 2 heaping tablespoons of light mayonnaise
  
• 1 teaspoon Italian spaghetti sauce
  
  

  Directions

  Mix all spices together in a bowl. This creates a dry rub. Rub the dry mix on both sides of each chicken breast. Grill over a hot fire to sear meat. Cook until juices run clear. When chicken is done, take a teaspoon and spoon out slices of avocado one at a time and place on top of chicken breast. Cover with a slice of cheese and melt. In a small bowl, combine the two ingredients for tomato mayonaise and stir until combined. Spread on bread. Garnish with vegetables. Place chicken breast on top of vegetables. Cut diagonally and serve.