Ingredients
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6 (6 ounce) boneless skinless chicken breast halves
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3 tablespoons fresh lemon juice
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2 tablespoons soy sauce
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3 tablespoons honey
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2 tablespoons vegetable oil
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1 clove garlic, minced
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2 teaspoons minced fresh ginger
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1 pinch cayenne
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1 egg white
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4 sheets phyllo dough (defrosted completely in the package)
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1/2 teaspoon fresh ground black pepper
Instructions
- For the marinadeRinse 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 chickenHeat 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.
- 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 coat.
- Put the breast, phyllo seam down, on the buttered baking sheet; repeat with other breasts.
- Brush the tops of the phyllo with butter and roast until crisp, browned, and cooked through, 25 to 30 minutes.