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

Steps

1. 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.
2. 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.
3. 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.