| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Chicken | 6 | Servings | |
INGREDIENTS
| 6 | Boneless, skinless chicken | |
| breast halves about 6 | ||
| oz. | ||
| each | ||
| 3 | T | Fresh lemon juice |
| 2 | T | Soy sauce |
| 3 | T | Honey |
| 2 | T | Vegetable oil |
| 1 | Clove garlic, minced | |
| 2 | t | Minced fresh ginger |
| 1 | pn | Cayenne |
| 1/2 | t | Freshly ground black pepper |
| 1 | Egg white |
INSTRUCTIONS
~-----------------------------FOR THE COATING------------------------------ 4 sheets phyllo dough** 4 tb melted butter : more butter for the baking : -sheet 1/2 c sesame seeds; toasted ** (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. Follow the directions in the photos AT THE WEBSITE OR IN THE MAGAZINE for wrapping the breasts and dipping the ends in the seeds. 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 min. Elizabeth Terry is the chef/owner of Elizabeth on 37th in Savannah, Georgia. >From Fine Cooking Magazine, 3/98, #25, pp. 34-37. Notes: These breasts have a crinkly, golden phyllo crust and a nutty flavor from the toasted sesame seeds. Recipe by: Fine Cooking Magazine, 3/98 Posted to MC-Recipe Digest by [email protected] (mc-recipe-digest) on Feb 21, 1998
A Message from our Provider:
“Don’t confuse God’s patience with his final response”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 389
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 48.7mg
Sodium: 658.9mg
Potassium: 362.2mg
Carbohydrates: 50.4g
Fiber: 1.6g
Sugar: 9.5g
Protein: 27g