Tequila Almond Chicken
Description
You'll love this quick and easy to make chicken meal with its crispy almond crust on the outside and wonderful, tender meat on the inside. It's topped with a gorgeous tomato avocado salad that makes it a great meal to serve guests and family.
Ingredients
Tomato Avocado Salad:
1 T. freshly squeezed lime juice
1 T. minced fresh jalapeno
1 small shallot, minced
1 t. olive oil
2 medium tomatoes, diced
1 large avocado, diced
salt and pepper, to taste
Chicken:
32 oz. boneless, skinless chicken breast halves
1/2 t. finely grated lime zest
1 T. freshly squeezed lime juice
1 T. tequila
1 large garlic clove, thinly sliced
1/2 c. sliced almonds
1/4 t. ground cumin
1/2 t. salt
1 T. olive oil, divided
2 T. butter, divided
freshly ground black pepper, to taste
Directions
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In a medium bowl, combine 1 T. lime juice with the jalapeno, shallot and oil. With a rubber spatula, gently fold in the tomatoes and avocado; set aside; prepare the chicken.
Using a meat pounder, lightly flatten chicken breasts to make them the same thickness. In a large shallow dish, combine lime zest and lime juice with the tequila and garlic; add the breasts; turn to coat in the marinade; set aside for 10 minutes.
In a food processor, finely grind the almonds, not over-processing or nuts will form a paste; transfer to a large plate/platter; add cumin and salt; toss well.
Remove garlic from the chicken marinade. Pat the almond mixture on both sides of each piece of chicken to coat thoroughly.
In a large non-stick skillet, melt 1 T. butter in 1/2 T. olive oil over high heat; add 2 chicken breast halves; reduce heat to medium; cook until golden brown on the bottom, about 5 minutes. Turn the chicken; cook until browned and cooked through, 3 - 4 minutes. Transfer the chicken to plates; wipe out the skillet with paper towels. Repeat with remaining butter, oil and chicken.
Season the tomato-avocado salad with salt and pepper; spoon over the chicken.
Serve.
4 servings.