Directions

1. 1

   Place each chicken breast between two sheets of plastic wrap. Using a rolling pin or the bottom of a heavy pan, pound the chicken until flattened to about ⅜ inch thickness. In a small bowl, combine the chipotle paste with half of the lime juice, then spread this mixture evenly over both sides of each flattened chicken breast.

2. 2

   Heat a griddle pan or skillet over high heat until very hot. Once the pan is smoking slightly, carefully place the seasoned chicken breasts on the griddle. Cook for 3 minutes without moving. Flip each breast and cook for another 3 minutes. In the final 2 minutes of cooking, place one or two slices of cheese on top of each breast and allow it to melt. The chicken should reach an internal temperature of 165°F. While the last side cooks, place the split brioche buns cut-side down on the griddle to lightly toast them, about 1–2 minutes. Season the cooked chicken with salt and pepper.

3. 3

   While the chicken cooks, halve and pit the avocados, then scoop the flesh into a bowl. Mash with a fork until creamy but still slightly chunky, mixing in the remaining lime juice. Fold in the chopped cherry tomatoes, the chopped pickled jalapeños, and the finely grated garlic. Season the avocado mixture with a pinch of salt and pepper to taste.

4. 4

   To assemble each burger, spread the avocado mixture generously on the bottom half of each toasted brioche bun. Place one warm cheese-topped chicken breast on top of the avocado layer, then cap with the top half of the bun. Serve immediately while hot.