Heat a large skillet over medium heat. Add the oil so it's about 1/2" from the bottom of the skillet.

Butterfly the chicken breasts, but cut all the way through instead of just opening them up like a book. Pound the four thinner chicken breast halves really thin with a meat mallet. This will make sure they cook all the way through and speed up the cooking time.

Turn the heat on the stove up to medium-high.

Place 2 tablespoons of guacamole on top of each chicken breast. Use the back of a spoon to spread the guac evenly over the chicken. Sprinkle 1/4 of the cheese over each chicken breast. Carefully fold the chicken in half, guac and cheese on the inside, until the ends meet.

In a wide bowl, mix together the bread crumbs and Adobo seasoning. Press each side of the chicken breast into the seasoned bread crumbs, and then carefully place the chicken in the hot oil. You may need a splatter guard, some of the guacamole might ooze out and make the oil pop.

Cook the chicken for 3 to 4 minutes per side, until cooked through and browned. Remove to a paper towel lined plate. Serve with a salad, rice, or your favorite side.