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Tequila Almond Chicken with Salsa

Posted Jun 12 2012 8:38am

June is typically my busiest month (mostly because it coincides with concert season!) and this June is proving to be no different. It’s go go go around here all month, so this recipe fits right in because it’s easy enough for any weeknight. We’re jumping right in today, folks. Expect more of an update later in the week!

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Tequila Almond Chicken

by Every Little Thing

Keywords: bake entree gluten-free spring summer

Ingredients (serves 2)

Instructions

Preheat the oven to 375 degrees. Combine the lime zest and 1 tablespoon of the lime juice with the tequila and garlic in a large dish. Add the chicken and turn to coat with the marinade, then set aside for 10 minutes.

In a food processor (or in a bag with a rolling pin, if using slivers!), finely grind the almonds (don't overprocess or the nuts will paste!). Transfer them to a large plate, then add the cumin and 1/2 teaspoon salt and toss well.

In a medium bowl, make the salsa by combining the remaining 1 tablespoon lime juice with the shallot and 1 teaspoon olive oil. With a rubber spatula, gently fold in the tomatoes and avocado.

Remove the chicken from the marinade and pat the almond mixture on both sides of each breast half to coat thoroughly. It won't stick like a typical bread coating but if you find that it's really not sticking, pile most of the almonds on top and leave the bottom open.

Spray a baking dish with nonstick spray (or coat with butter) and place the chicken inside. Bake at 375 until the chicken is cooked through, 12-18 minutes depending on the size of your chicken. Top with the tomato-avocado salsa and salt and pepper, then serve.

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I originally made this recipe, adapted from Food and Wine , around Cinco de Mayo (hey, what a great reason to buy tequila!). It’s light and uses fresh summer ingredients. It’s a little early for tomatoes but they are popping up here and there, so try and get your hands on some straight from the farm.

Here’s a hint: the original recipe calls for whole almonds, which requires a food processor. Instead, buy almond slivers and just break them up using a plastic bag and a rolling pin or can! No food processor needed.

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The chicken is tasty but the simple salsa is what makes the dish so fresh. It seriously lightens your taste buds with every bite! Try this next time you’re in need of a light, healthy summer meal!

Question: What do you usually coat chicken with? Do you prefer baked or fried?

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