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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 8 |
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In '300 Best Taco Recipes' by Kelley Cleary Coffeen 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) |
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 |
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.
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