ROSEMARY CHICKEN TACOS

Rosemary Chicken Tacos image

Provided by ratherbeswimmin

Time 36m

Yield 8 serving(s)

Number Of Ingredients 13

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)
1 head garlic
1 tablespoon olive oil
8 ounces whipped cream cheese
1 tablespoon chopped chives
1 tablespoon minced roasted jalapeno
kosher salt
1/2 cup sun-dried tomato packed in oil, drained and chopped

Steps:

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° 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.