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. Evenly spread 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.

Once chicken is cooked, spread bacon aioli evenly on 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. If desired, add a pinch of salt. Set aside.

Return pan used to cook chicken to medium heat. Add buns, cut-side down, to hot, dry pan. Toast undisturbed until browned, 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!