Roasted Chicken Breast

Directions:

To make the chicken, combine the first 4 ingredients in a small bowl. Loosen skin from the breast halves. Rub the oregano mixture evenly under the skin of each breast half. Arrange chicken breasts in a shallow dish, cover, and refrigerate for at least 4 hours.

Preheat your oven to 375º F. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to pan, skin side down, and cook 5 minutes or until browned. Turn chicken over and transfer to oven. Bake for 25 minutes or until chicken is done (internal temp reads at least 165º F). Remove chicken from pan, reserving 1 1/2 tablespoons of the drippings. Set chicken aside and keep warm.

To make the sauce, heat reserved drippings in pan over medium-high heat. Add flour and cumin to pan and cook for 30 seconds, stirring constantly with a whisk. Add chicken broth, tequila, and lime juice, scraping the pan to loosen browned bits. Bring to a boil and cook until reduced to about 2/3 cup, stirring occasionally. Serve over the chicken and enjoy!