Rosemary Chicken Tacos

Total Time: 36 mins Preparation Time: 20 mins Cook Time: 16 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.