6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 thin slices sweet onion
6 thin slices tomato
6 thin slices avocado
6 thin slices Monterey Jack cheese
Cook bacon according to package directions; drain. Meanwhile, flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, soy sauce, garlic, salt, oregano and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-6 minutes on each side or until meat is no longer pink.
Move chicken to edges of grill. Top each with two bacon pieces and one slice of onion, tomato, avocado and cheese. Cover and grill 4-6 minutes longer or until cheese is melted.