Recipes for the Web

Barrington Software Incorporated

Sesame-lemon Chicken with a Crisp Phyllo Crust

FOR THE CHICKEN AND MARINADE:

6 boneless, skinless chicken breast halves (about 6 oz. each)

3 Tbs. fresh lemon juice

2 Tbs. soy sauce

3 Tbs. honey

2 Tbs. vegetable oil

1 clove garlic, minced

2 tsp. minced fresh ginger

Pinch cayenne

1/2 tsp. freshly ground black pepper

1 egg white

FOR THE COATING:

4 sheets phyllo dough (defrosted completely in the package; don't open the box until ready to use)

4 Tbs. melted butter; more butter for the baking sheet

1/2 cup sesame seeds, toasted

For the marinade--Rinse the chicken breasts, pat them dry, and make a few slashes in each.

Combine the marinade ingredients in a nonreactive bowl and add the chicken. Cover the bowl with

plastic wrap and refrigerate for at least 4 hours or overnight.

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.

To coat and cook the chicken--Heat the oven to 450°F 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 above for wrapping the breasts and

dipping the ends in the seeds. Set the prepared breasts on a buttered baking sheet and roast them

until crisp, browned, and cooked through, 25 to 30 min.

Dip both ends of the chicken into the sesame seeds to coat. 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.

From FC #25, pp. 34-37.