Sesame-Lemon Chicken W/ Crisp Phyllo Crust

Recipe Ingredients

		For The Chicken and Marinade
6		Boneless - skinless chicken breast halves
3 tablespoons	45ml	Fresh lemon juice
2 tablespoons	30ml	Soy sauce
3 tablespoons	45ml	Honey
2 tablespoons	30ml	Vegetable oil
1		Garlic - minced
2 teaspoons	10ml	Minced fresh ginger
1		Cayenne
1/2 teaspoon	2.5ml	Freshly ground black pepper
1		Egg white
		For The Coating
4		Phyllo dough**
4 tablespoons	60ml	Melted butter
		More butter for the baking sheet
1/2 cup	55g / 1.9oz	Sesame seeds - toasted

Recipe Instructions

** (defrosted completely in the package; don't open the box until ready to use)

For the marinade--Rinse the chicken breasts, pat them dry, and make a few slashes in each. Combine the marinade ingredients in a non-reactive bowl and add the chicken. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.

To coat and cook the chicken--Heat the oven to 450F and butter a baking sheet. Butter a sheet of phyllo, top with another sheet, butter that and repeat with the other two sheets. Cut the phyllo stack into 6 equal strips. Follow the directions in the photos AT THE WEBSITE OR IN THE MAGAZINE for wrapping the breasts and dipping the ends in the seeds.

Here's what it will tell you: Remove a breast from the marinade and let some of the marinade drip off. Lay the breast at one end of a strip of phyllo and roll it up, leaving the ends exposed.

Dip both ends of the chicken into the sesame seeds to coast. Put the breast, phyllo seam down, on the buttered baking sheet; repeat with other breasts. Brush the tops of the phyllo with butter before roasting.

Set the prepared breasts on a buttered baking sheet and roast them until crisp, browned, and cooked through, 25 to 30 min.

Elizabeth Terry is the chef/owner of Elizabeth on 37th in Savannah, Georgia. From Fine Cooking Magazine.

Notes: These breasts have a crinkly, golden phyllo crust and a nutty flavor from the toasted sesame seeds.

Source:
Fine Cooking Magazine, 3/98

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