Yield: 2 servings
|4 \N||Chicken breast halves skinned and boned|
|½ teaspoon||Lime zest, finely grated|
|2 tablespoons||Lime juice|
|1 large||Garlic clove(s) thinly sliced|
|½ cup||Blanched whole almonds (2 1/2 oz), chopped|
|¼ teaspoon||Ground cumin|
|1 tablespoon||Fresh chile, minced (poblano or jalape¤o)|
|1 small||Shallot, minced|
|1 tablespoon||Plus 1 ts olive oil|
|2 mediums||Tomatoes, cored cut into 1-inch dice|
|1 \N||Avocado cut into 1-inch dice|
|\N \N||Salt and pepper to taste|
1. Using a meat pounder, lightly flatten the chicken breasts. In a large shallow dish, combine the lime zest and 1 tbs of the lime juice with the tequila and garlic. Add the chicken and turn to coat with the marinade; set aside for 10 minutes.
2. In a food processor, finely grind the almonds. Do not over-process or the nuts will form a paste. Transfer to a large plate. Add the cumin and « tsp salt and toss well.
3. In a medium bowl, combine the remaining 1 tbs lime juice with the chile, shallot and 1 tsp olive oil. With a rubber spatula, gently fold in the tomatoes and avocado.
4. Remove the garlic slices from the chicken marinade. Pat the almond mixture on both sides of each breast half to coat thoroughly.
5. In a large non-stick skillet, melt 1 tbs of the butter in « tbs of the olive oil over high heat. Add 2 of the chicken breast halves, reduce the heat to moderate and cook until golden brown on the bottom, about 5 minutes. Turn the chicken and cook until browned on the second side and cooked through, 3-4 minutes longer. Transfer the chicken to plates and wipe out the skillet. Repeat with the remaining butter, oil and chicken. Season the tomato-avocado salad with salt and pepper, spoon it over the chicken and serve.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95