Include in Print View:

Tequila-Almond Chicken

Tequila-Almond Chicken recipe image
This Tequila-Almond Chicken is a vibrant, international-inspired dish that brings restaurant-quality flavor to your home kitchen. The chicken breasts are marinated in a zesty blend of fresh lime, tequila, and garlic, ensuring every bite is infused with aromatic citrus notes. A crunchy coating of finely ground almonds, cumin, and salt provides a delightful textural contrast to the tender meat. Served atop a refreshing salsa made with diced tomatoes, avocado, jalapeño, and shallot, this meal balances rich and bright flavors perfectly. It is an excellent choice for weeknight dinners that need a little extra flair or for entertaining guests who appreciate bold, sophisticated tastes.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 450
Dietary: Vegan
Description
This Tequila-Almond Chicken is a vibrant, international-inspired dish that brings restaurant-quality flavor to your home kitchen. The chicken breasts are marinated in a zesty blend of fresh lime, tequila, and garlic, ensuring every bite is infused with aromatic citrus notes. A crunchy coating of finely ground almonds, cumin, and salt provides a delightful textural contrast to the tender meat. Served atop a refreshing salsa made with diced tomatoes, avocado, jalapeño, and shallot, this meal balances rich and bright flavors perfectly. It is an excellent choice for weeknight dinners that need a little extra flair or for entertaining guests who appreciate bold, sophisticated tastes.
Directions
  1. 1
    Using a meat pounder, lightly flatten the chicken breasts to an even thickness.
  2. 2
    In a large shallow dish, combine the lime zest, 1 tablespoon of the lime juice, the tequila, and the sliced garlic.
  3. 3
    Add the chicken breasts to the marinade, turning to coat thoroughly. Set aside for 10 minutes.
  4. 4
    In a food processor, pulse the almonds until finely ground. Be careful not to over-process, or the nuts will turn into a paste.
  5. 5
    Transfer the ground almonds to a large plate. Mix in the ground cumin and 1/2 teaspoon of salt, tossing well to combine.
  6. 6
    In a medium bowl, combine the remaining 1 tablespoon of lime juice with the minced chile, minced shallot, and 1 teaspoon of olive oil.
  7. 7
    Using a rubber spatula, gently fold the diced tomatoes and avocado into the lime-chile mixture. Set the salsa aside.
  8. 8
    Remove the chicken from the marinade, discarding the garlic slices and excess liquid.
  9. 9
    Press the almond mixture firmly onto both sides of each chicken breast half to coat thoroughly.
  10. 10
    In a large non-stick skillet, melt 1 tablespoon of butter with 1/2 tablespoon of olive oil over high heat.
  11. 11
    Add 2 of the coated chicken breasts to the skillet. Reduce the heat to moderate and cook until golden brown on the bottom, about 5 minutes.
  12. 12
    Turn the chicken and cook until browned on the second side and cooked through, about 3-4 minutes longer.
  13. 13
    Transfer the cooked chicken to a plate and wipe out the skillet with a paper towel.
  14. 14
    Repeat the cooking process with the remaining butter, oil, and chicken breasts.
  15. 15
    Season the tomato-avocado salsa with salt and pepper to taste.
  16. 16
    Spoon the salsa over the chicken breasts and serve immediately.

Nutrition Facts

Servings 4 pies

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22.5g35%
Saturated Fat 6.0g30%
Cholesterol 140mg47%
Sodium 150mg7%
Total Carbohydrate 8.0g3%
Dietary Fiber 3.0g12%
Sugars 2.5g
Protein 45.0g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/tequila-almond-chicken/