Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breast halves 1 tb Fresh chile, minced
-skinned and boned -(poblano or jalape¤o)
1/2 ts Lime zest, finely grated 1 sm Shallot, minced
2 tb Lime juice 1 tb Plus 1 ts olive oil
1 tb Tequila 2 md Tomatoes, cored
1 lg Garlic clove(s) -cut into 1-inch dice
-thinly sliced 1 Avocado
1/2 c Blanched whole almonds -cut into 1-inch dice
-(2 1/2 oz), chopped 2 tb Butter
1/4 ts Ground cumin Salt and pepper to taste
Salt

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

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