Slice the chicken breasts in half lengthwise to create thinner cutlets. In a bowl, combine the olive oil, garlic powder, salt, and pepper. Toss the chicken cutlets in the mixture and let marinate for at least 15 minutes.
Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken cutlets for 4-5 minutes per side, until they have nice grill marks and are cooked through.
During the last minute of grilling, place a slice of cheddar cheese on top of each chicken breast. Cover the pan or grill to allow the cheese to melt.
Cook the bacon slices in a dry skillet until crispy. Set aside on a paper towel-lined plate to drain excess grease.
Meanwhile, halve the burger buns and toast them in a dry skillet or lightly brushed with olive oil until golden brown on the cut sides.
Prepare the vegetables: slice the tomato and red onion into thin rings.
Spread a little mayonnaise on the inside of the top bun, then spread pesto on the inside of the bottom bun.
Assemble the burger: on the bottom bun, place a lettuce leaf, followed by the cheesy chicken breast, crispy bacon, tomato, and red onion slices. Add a few slices of jalapeno for extra spice. Top with the top bun.
Serve immediately, preferably with french fries or a fresh salad. Tip: For an even richer flavor, sprinkle toasted pine nuts on the pesto chicken!
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