Oregano and lime roasted chicken breasts

1/2 tbsp chopped fresh oregano
1 tsp grated lime rind
1/2 tsp cumin
1 tsp minced garlic
1/8 tsp black pepper
2 chicken breast halves
1/4 tsp salt

For the sauce
1/2 tbsp flour
1/8 tsp cumin
1/2 cup chicken broth
1/2 tbsp tequila
1/4 tsp lime juice

Combine first 5 ingredients in a small bowl. Rub mixture over chicken breasts.

Arrange the breasts in a shallow dish, cover and refrigerate at least 4 hours.

Preheat oven to 375*.

Sprinkle chicken with salt.

Bake for 25 minutes or until done. Remove chicken from pan, reserving 1 tbsp pan drippings, keep chicken warm.

To prepare sauce heat reserved drippings in pan over med-high heat. Add flour and cumin to the pan and cook for 30 seconds, stirring constantly. Add broth, tequila, and lime juice; scrapping pan to loosen browned bits. Bring to a boil and cook until reduced slightly, about 2 minutes.

Serve chicken with sauce.