Using a meat pounder, lightly flatten the chicken
breasts. In a large shallow dish, combine the lime zest and 1 tablespoon
of the lime juice with the tequila and garlic. Add the breasts and
turn to coat with the marinade; set aside for 10 minutes.
In a food processor, finely grind the almonds; do not overprocess
or the nuts will form a paste. Transfer to a large plate. Add the
cumin and 1/2 teaspoon salt and toss well.
In a medium bowl, combine the remaining 1 tablespoon lime juice with
the chile, shallot and 1 teaspoon olive oil. With a rubber spatula,
gently fold in the tomatoes and avocado.
Remove the garlic slices from the chicken marinade. Pat the almond
mixture on both sides of each breast half to coat thoroughly.
In a large nonstick skillet, melt 1 tablespoon of the butter in 1/2
tablespoon 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 to 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.
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