Preparation:

Season each chicken breast with salt and pepper on both sides. Grill 5 minutes per side or until cooked through.

While the chicken is cooking, prepare avocado by cutting each in half and discarding the large pit. Scoop entire avocado half out with a soup spoon. Slice each half into ¼-inch slices. Set aside.

Remove stem and gills from the portobello mushrooms. Coat the mushrooms with oil and season with salt and pepper. Place mushrooms on grill, cap side down. When slightly soft and ‘sweating,’ flip mushroom and complete cooking, approximately 3 to 4 minutes more.

Cut baguette into four equal parts and slice open down the side. When chicken and mushrooms are properly cooked, compose sandwich with the chicken on the bottom and topped with one mushroom and ½ avocado.