Chicken Burger with Avocado and Bacon

Chicken Burger with Avocado
 and Bacon 

This year to help me create new stuff in the kitchen and to introduce us to new vegetables and ideas, I decided to join a CSA (Community Supported Agriculture). So far, it’s working great. I’m dealing with vegetables I’ve always seen at the grocery store but never had the courage to buy. We’ve been eating more salads and more assembling of food so I’ve had to do less slaving-over-the-hot-stove cooking. Here is another burger we’ve had that my husband absolutely loved.

Chicken Burger with Avocado and Bacon

4 thin chicken breasts
1 avocado
4 burger buns
1-2 tsp dried oregano
4-6 slices thick cut bacon
Kraft hot and spicy mayonnaise
10 leaves iceberg lettuce
Salt to taste
Pepper to taste
1 medium scallop squash, sliced
½ cups fresh oregano, chopped fine

Marinate the chicken in salt, pepper, and dried oregano. Set aside for at least 20 minutes. Cut bacon strips in half (to fit the burger bun), then fry or broil till crisp. Set aside.

Cut the scallop squash into medium round slices. Bake at 350 in a toaster oven for 25 minutes. Then place a slice of cheddar cheese on each slice of squash and broil at 450 for 5 minutes or till the cheese starts to brown.

Preheat the oven to 350 and place chicken in an oven proof dish. Cook for about 20 minutes, or till cooked.

In the mean time, scoop out avocado into a bowl and mash, mixing in some salt, pepper, and oregano to taste. (Use fresh oregano in the avocado if possible).

Toast buns if you like. To assemble burger, spread some hot and spicy mayo on the bottom bun. Then place a chicken breast, cutting it to fit the burger bun. Put one slice of cheesy scallop squash on the chicken and then two strips of bacon on it. Spread the avocado mixture on the top bun as thick as possible. Place some lettuce over the bacon and then close to form a sandwich. Serve hot with baked sweet potato fries.