Rosemary Chicken Tacos - cooking recipe

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
Preparation
    Garlic Spread: remove papery skin from garlic head; cut top off garlic bulb, exposing garlic cloves.
    Place bulb in center of large piece of foil; drizzle with oil and wrap to enclose, sealing edges tightly.
    Roast in preheated 400\u00b0 oven for 35-40 minutes or until fragrant and soft.
    Unwrap garlic; gently remove garlic cloves.
    Mash 5 cloves with a fork, creating a paste; reserve remaining garlic for another recipe.
    In a medium bowl, combine paste, cream cheese, chives, and jalapeno; season with salt to taste.
    Taste and add more garlic cloves, if desired.
    Transfer to an airtight container and refrigerate for 1 hour or for up to 4 days.
    Tacos: in a small bowl, combine rosemary, salt, and peppercorns.
    Coat chicken with oil, then rub with rosemary mixture.
    Grill chicken on preheated greased barbecue grill, med-high heat, turning once, until no longer pink inside, 6-8 minutes per side.
    Transfer chicken to a cutting board; let stand 6-8 minutes.
    Cut into thin slices.
    Build tacos--divide chicken equally among tortillas.
    Top with Creamy Garlic Spread and sun-dried tomatoes.
    Fold tortillas in half.

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