Pat chicken dry.

Wrap chicken in plastic wrap and lightly pound with a heavy object to an even 1/2" thickness. Unwrap chicken and season both sides with a pinch of pepper.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.

While chicken cooks, continue recipe.

Line a microwave-safe plate with a paper towel. Place bacon on towel-lined plate and microwave until crispy, 20-30 seconds.

If you receive prosciutto, place prosciutto on a microwave-safe plate and cover loosely with a dry paper towel. Microwave until crisp, 2-3 minutes. Once cool enough to handle, break up into small pieces.

Transfer crisped bacon to a mixing bowl and add mayonnaise. Stir to combine. Set aside.

Once chicken is cooked, spread bacon aioli evenly on hot chicken and top with cheese. Remove from burner and cover. Let cheese melt, 2-3 minutes.

Transfer chicken to a plate. Wipe pan clean and reserve.

While cheese melts, continue recipe.

In another mixing bowl, combine slaw, dressing, and a pinch of pepper. Add a pinch of salt, if desired. Set aside.

Return pan used to cook chicken to medium heat. Add buns, cut-side down, to hot, dry pan. Cook undisturbed until toasted, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping bottom bun with guacamole, chicken, and top bun. Bon appétit!