Master the art of the chicken sandwich with Chef Belinda Smith-Sullivan’s tasty recipe.
Photo by Michael Phillips
MAKES 4 BURGERS
2 boneless, skinless chicken breast fillets, cut in half horizontally
All-purpose seasoning, to taste
Olive oil
4 slices Swiss cheese
4 brioche buns
2 cups thinly sliced red cabbage
Sliced bread-and-butter pickles
1 avocado, peeled, halved and sliced into 6 slices per half
Ranch dressing
Preheat oven on broil setting and adjust oven rack to 4 inches from broiler. Generously apply seasoning to chicken and sprinkle with olive oil. Place fillets on a foil-lined broil pan and cook to 165 degrees, approximately 5 minutes depending on thickness. Cover each fillet with a cheese slice and cook just long enough to allow cheese to melt, 20–25 seconds.
On bottom half of bun, cover with cabbage, then pickles. Add chicken fillet and top with 3 avocado slices. Serve with ranch dressing.