Rosemary Chicken Tacos

Submitted by ratherbeswimmin

"In '300 Best Taco Recipes' by Kelley Cleary Coffeen"

 

• Ready In: 36mins
• Ingredients: 13
• Serves: 8

ingredients

• 2 tablespoons minced fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon cracked black peppercorns
• 1 1⁄2 lbs boneless skinless chicken breasts
• 1 tablespoon olive oil
• 8 corn tortillas, skillet-warmed (6-inch diameter)

• Creamy Garlic Spread

• 1 head garlic
• 1 tablespoon olive oil
• 8 ounces whipped cream cheese
• 1 tablespoon chopped chives
• 1 tablespoon minced roasted jalapeno
• kosher salt

• Other

• 1⁄2 cup sun-dried tomato packed in oil, drained and chopped

directions

1. Garlic Spread: remove papery skin from garlic head; cut top off garlic bulb, exposing garlic cloves.
2. Place bulb in center of large piece of foil; drizzle with oil and wrap to enclose, sealing edges tightly.
3. Roast in preheated 400° oven for 35-40 minutes or until fragrant and soft.
4. Unwrap garlic; gently remove garlic cloves.
5. Mash 5 cloves with a fork, creating a paste; reserve remaining garlic for another recipe.
6. In a medium bowl, combine paste, cream cheese, chives, and jalapeno; season with salt to taste.
7. Taste and add more garlic cloves, if desired.
8. Transfer to an airtight container and refrigerate for 1 hour or for up to 4 days.
9. Tacos: in a small bowl, combine rosemary, salt, and peppercorns.
10. Coat chicken with oil, then rub with rosemary mixture.
11. Grill chicken on preheated greased barbecue grill, med-high heat, turning once, until no longer pink inside, 6-8 minutes per side.
12. Transfer chicken to a cutting board; let stand 6-8 minutes.
13. Cut into thin slices.
14. Build tacos--divide chicken equally among tortillas.
15. Top with Creamy Garlic Spread and sun-dried tomatoes.
16. Fold tortillas in half.