Rosemary Garlic Chicken Fingers

• 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

1. 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.
2. Brush with olive oil.
3. Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill.
4. Roast in a 325u0b0F oven or on a very low temperature grill, uncovered, until light brown, about 10 minutes.
5. Cover with a 12-inch square of aluminum foil and roast 8 to 10 minutes longer, or until creamy.
6. Allow garlic to cool and remove cloves from head.
7. Crush garlic cloves with flat of a knife to puree.
8. Add 1/3 of garlic puree to marinade for chicken strips.
9. Serve remaining puree on the side.
10. 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.
11. Marinate in the refrigerator for 2 hours.
12. Preheat the grill to high.
13. Place the chicken in a grill basket in a single layer.
14. Place the basket on the grill and cook chicken for 2 to 3 minutes.
15. Turn and cook for 2 minutes, or until done.
16. Serve with Carmelized Garlic and a dipping sauce such as Memphis-Style Barbecue Sauce (recipe #33814 here on Zaar).

carmelized garlic, garlic, olive oil, chicken strips, chicken, olive oil, lemon juice, rosemary leaf, hot sauce, fresh ground black pepper

Taken from www.food.com/recipe/rosemary-garlic-chicken-fingers-34206 (may not work)