Lightly flatten chicken breasts with a meat pounder if they are thick.

In a shallow dish, combine the lime zest and lime juice with the tequila and garlic. Add the breasts and turn to coat with marinade; set aside for 10 minutes or refrigerate until ready to cook.

Mix the ground almonds, cumin and salt. Transfer to a large plate or breading pan.

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 nonstick skillet, melt butter and add olive oil over high heat. Add chicken breasts and reduce 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).