Sesame-Lemon Chicken with Crisp Phyllo Crust

Course : Chicken
Serves: 6
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6 medium boneless -- skinless chicken breast halves (about 6 oz. each)
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 dash cayenne
1/2 teaspoon freshly ground black pepper
1 large egg white
4 sheets phyllo dough**
4 tablespoons melted butter
1 tablespoons more butter for the baking sheet
1/2 cup sesame seeds -- toasted

Preparation / Directions:

** (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 nonreactive 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. 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


Nutritional Information:

218 Calories (kcal); 18g Total Fat; (71% calories from fat); 3g Protein; 13g Carbohydrate; 21mg Cholesterol; 432mg Sodium

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