Mexican chicken burger

Put the chicken bosom between two bits of stick film and bash with a moving pin or skillet to around 1cm thick. Blend the chipotle glue with a large portion of the lime squeeze and spread over the chicken.

Warmth a frying pan container over a high warmth. Once hot, cook the chicken for 3 mins each side until cooked through, including the cheddar for the last 2 mins of cooking. Include the bun, chop side down, to the frying pan container to toast softly. Season the chicken.

In the interim, crush the avocado with the rest of the lime juice. Blend in the cherry tomatoes, jalapeño and garlic, and season with somewhat salt. Spread over the base of the bun, at that point include the chicken took after by the highest point of the bun.