Sesame-lemon Chicken With A Crisp Phyllo Crust

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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
• 4 sheets phyllo dough (defrosted completely in the package)
• 4 tablespoons melted butter
• 1/2 cup sesame seeds, toasted

Recipe

• 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.