1

Using a meat pounder, lightly flatten the chicken breasts. In a large shallow dish, combine 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.

2

In a food processor, finely grind the almonds; do not overprocess or the nuts will form a paste. Transfer to a large plate. Add cumin and ½ tsp. salt and toss well.

3

In a medium bowl, combine remaining 1 Tbs. lime juice with the chile, shallot and 1 tsp. oil. With a rubber spatula, gently fold 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 nonstick skillet, melt 1 Tablespoon of the butter in ½ 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 botom, 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 remaining butter, oil and chicken. Season the tomato-avocado salad with salt and pepper, spoon it over the chicken and serve.