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Nutrition Facts
Serving Size 1 (239g) Recipe makes 6 servings
Calories 443
Calories from Fat 189		(42%)
Amount Per Serving		%DV
	Total Fat 21.1g	32%
	Saturated Fat 7.0g	35%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.1g
Cholesterol 119mg		39%
Sodium 572mg		23%
Potassium 546mg		15%
Total Carbohydrate 19.6g		6%
	Dietary Fiber 1.9g	7%
	Sugars 9.0g
Protein 43.7g		87%
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Sesame-Lemon Chicken with a Crisp Phyllo Crust

Recipe #37926 | 55 min | 25 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: BonnieZ
Aug 21, 2002

Source: "Fine Cooking"

SERVES 6 (change servings and units)

Ingredients

CHICKEN AND MARINADE

6 (6 ounce) boneless skinless chicken breast halves
3 tablespoons fresh lemon juice
2 tablespoons soy sauce
3 tablespoons honey
2 tablespoons vegetable oil
1 clove garlic, minced
2 teaspoons minced fresh ginger
1 pinch cayenne
1/2 teaspoon fresh ground black pepper
1 egg white

COATING

4 sheets phyllo dough (defrosted completely in the package)
4 tablespoons melted butter
1/2 cup sesame seed, toasted

Directions

1
For the marinade—Rinse the chicken breasts, pat them dry, and make a few slashes in each.
2
Combine the marinade ingredients in a nonreactive bowl and add the chicken.
3
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
4
To coat and cook the chicken—Heat the oven to 450°F and butter a baking sheet.
5
Butter a sheet of phyllo, top with another sheet, butter that and repeat with the other two sheets.
6
Cut the phyllo stack into 6 equal strips.
7
Remove a breast from the marinade and let some of the marinade drip off.
8
Lay the breast at one end of a strip of phyllo and roll it up, leaving the ends exposed.
9
Dip both ends of the chicken into the sesame seeds to coat.
10
Put the breast, phyllo seam down, on the buttered baking sheet; repeat with other breasts.
11
Brush the tops of the phyllo with butter and roast until crisp, browned, and cooked through, 25 to 30 minutes.

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Featured Reviews for This Recipe

From: Chef #674484

On Aug 13, 2009

What a great entree to serve to my guests. It was devoured by us all with lots of compliments across the table! I loved the flavors of the marinade. I only sprinkled a few seeds on the chicken and it was just as good. I am sure this recipe will be made again!

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From: Chef #966537

On Jan 10, 2009

Enjoyed the chicken and 2 out of the 3 little monsters did too. Was a nice change when you feel like cooking something great. Could have done without the sesame seeds, just seemed a bit more putsy for little more flavor. Also, should have noted to line my baking sheet with foil, as the butter melts it blackens the sheet. An excellent dish for chicken.

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From: Jangomango

On Nov 24, 2002

Way easier to do than it seems. Basically just marinated chicken wrapped up in pastry and baked. Very tasty, very easy and very impressive looking. Step 7 is important: — letting the marinade drip off. The pastry doesn't get soggy that way. It was also important to toast the sesame seeds first too. We just ate this with a spinach salad. Delicious.

18 people found this review helpful

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From: Nadia NYC

On Jan 7, 2005

Yumm. I could drink this marinade! I served this for a small holiday dinner party and it was a hit… some even asked for the recipe. I served it with yellow rice and steamed asparagus with orange butter sauce which was a perfect match to this chicken—it was heavenly. One downside, the phyllo gets soggy in time and though it will still be flavorful, it won't hold up the next day. I did let the marinade drip before wrapping and even removed all the excess fat from the chicken. Good thing dinner was timed perfectly and I served it immediately, right out of the oven while it was still crispy. Wish I had taken a picture of it then. The picture I’m submitting was taken hours after the party (one person didn't show up). As you can see, the chicken is a tad soggy here. But, it was still delicious and was devoured after this shot Next time, I’ll squeeze off the marinade and use 6 phyllo leaves to get a longer crispier life. A few tips I got when using phyllo dough: don’t be discouraged if you rip a phyllo sheet while working, just continue using it, place it along the others. Butter the sides of the sheet first then work your way in. Place a wet kitchen towel under the first sheet to keep it moist. This truly is a tasty and impressive-looking dish. Thanks for sharing, Mean Chef.