Southwest Chicken Poblano Burger/Sandwich

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   Cut each large chicken breast in half, and pound each half until it is about 1/2 thick throughout the fillet.

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   Lay the chicken breasts in a shallow pan and pour enough marinade to cover them about 1/2 way.

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   Turn over and generously coat both sides of each breast with the marinade, and then cover and let set in the fridge for at least an hour.

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   3.

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   To make the mayo sauce, mix the light Mayo/Miracle Whip with the cayenne pepper, paprika, and curry power.

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   Mix well, and set aside out of fridge to let the flavors blend.

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   4.

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    After chicken has marinated for at least an hour, pre-heat the grill on medium heat and place all 4 chicken breasts on the grill.

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    5.

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    Cook each side for 5-7 minutes, applying extra marinade to each side with a brush if desired.

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    6.

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    While chicken is cooking, prepare each bun with 1/2 to 1 Tbsp of the Mayo spread on each side of the bun.

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    Place a leaf of lettuce on the top part of each bun.

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    Take 4 whole peppers and slice them open so they lie flat, and set them aside.

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    6.

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    Once the chicken is almost done (150-160*F internal temp, or 5-6 minutes on each side), place a slice of Colby Jack cheese on each breast and cook for an additional 1-2 minutes until cheese starts to melt.

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    7.

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    Place the finished chicken breasts on the lower half of the bun and top each one with a pepper, then close up the sandwich and enjoy!

* Per serving · 4 servings · Values may vary.