Rosemary Garlic Chicken Fingers - cooking recipe

Ingredients

Carmelized Garlic
6 heads garlic
2 tablespoons olive oil
Chicken strips
2 lbs boneless skinless chicken pieces, cut into 1 inch strips (or breasts pounded to 1/2-inch thick)
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fresh rosemary leaf, chopped
1 -2 teaspoon hot sauce (Tabasco)
fresh ground black pepper, to taste

Preparation

Carmelized Garlic: Lay each garlic head on its side and cut off approximately one-quarter of the garlic from the root end, exposing the garlic cloves.
Brush with olive oil.
Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill.
Roast in a 325\u00b0F oven or on a very low temperature grill, uncovered, until light brown, about 10 minutes.
Cover with a 12-inch square of aluminum foil and roast 8 to 10 minutes longer, or until creamy.
Allow garlic to cool and remove cloves from head.
Crush garlic cloves with flat of a knife to puree.
Add 1/3 of garlic puree to marinade for chicken strips.
Serve remaining puree on the side.
For chicken: In shallow 2-quart bowl, mix chicken strips with olive oil, lemon juice, Carmelized Garlic, rosemary, hot sauce and pepper until well blended.
Marinate in the refrigerator for 2 hours.
Preheat the grill to high.
Place the chicken in a grill basket in a single layer.
Place the basket on the grill and cook chicken for 2 to 3 minutes.
Turn and cook for 2 minutes, or until done.
Serve with Carmelized Garlic and a dipping sauce such as Memphis-Style Barbecue Sauce (recipe #33814 here on Zaar).