Tequila-almond Chicken – We Love God!

Pastors will experience a level of suffering uncommon, unfamiliar and not understandable to other believers. That is God’s way of keeping them humble and reminding them that it’s not them, but the Gospel that must be on display through them. And when they understand this, they realize that successful ministry is getting out of the way and allowing the power of Christ to shine through. By using “jars of clay,” God wants to make it clear that divine power lies not in the human messenger, but in the divine message. It is true for all Christians. It is especially true for pastors.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken	2	Servings

INGREDIENTS

4		Chicken breast halves
		skinned and boned
1/2	t	Lime zest, finely grated
2	T	Lime juice
1	T	Tequila
1		Garlic clove, s
		thinly sliced
1/2	c	Blanched whole almonds
		2 1/2 oz chopped
1/4	t	Ground cumin
		Salt
1	T	Fresh chile, minced
		poblano or jalape=A4o
1		Shallot, minced
1	T	Plus 1 ts olive oil
2		Tomatoes, cored
		cut into 1-inch dice
1		Avocado
		cut into 1-inch dice
2	T	Butter
		Salt and pepper to taste

INSTRUCTIONS

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. 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 =AB tsp salt and toss
well. 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. 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 non-stick skillet, melt 1 tbs of
the butter in =AB 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

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 846 Calories From Fat: 485 Total Fat: 56.5g Cholesterol: 176.7mg Sodium: 507.5mg Potassium: 1438.3mg Carbohydrates: 22.7g Fiber: 12.3g Sugar: 5.2g Protein: 64g