Southwest Chicken Poblano Burger/Sandwich

1.
Cut each large chicken breast in half, and pound each half until it is about 1/2 thick throughout the fillet.
2.
Lay the chicken breasts in a shallow pan and pour enough marinade to cover them about 1/2 way.
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.
3.
To make the mayo sauce, mix the light Mayo/Miracle Whip with the cayenne pepper, paprika, and curry power.
Mix well, and set aside out of fridge to let the flavors blend.
4.
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.
5.
Cook each side for 5-7 minutes, applying extra marinade to each side with a brush if desired.
6.
While chicken is cooking, prepare each bun with 1/2 to 1 Tbsp of the Mayo spread on each side of the bun.
Place a leaf of lettuce on the top part of each bun.
Take 4 whole peppers and slice them open so they lie flat, and set them aside.
6.
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.
7.
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!