INGREDIENTS

INSTRUCTIONS

FOR THE CHICKEN & MARINADE
~-----------------------------FOR THE COATING------------------------------
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 owner-mc-recipe-digest@lists.sierra.com
(mc-recipe-digest) on Feb 21, 1998

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