> 4 boneless, skinless chicken breasts (about 2 lbs)
> 2 tsp chili powder
> 2 tbsp olive oil
> 1 cup store-bought guacamole
> 1/2 cup shredded Mexican cheese blend
Arrange oven rack 6 inches from broiler. Heat broiler on high. Working with one at a time, add the chicken breasts to a resealable plastic bag. Using a meat tenderizer or heavy rolling pin, flatten breast to an even ½-inch thickness. Transfer flattened breast to a plate and repeat with remaining chicken. Sprinkle the chili powder all over chicken. Season with salt and pepper.
In a 12-inch oven-safe skillet, heat the oil on medium. Cook chicken breasts 4–5 min. per side, until fully cooked. Remove from heat. Top chicken with the guacamole and cheese. Broil 1–2 min., until cheese is melted and bubbly.