Sesame-Lemon Chicken with a Crisp Phyllo Crust

Sesame-Lemon Chicken with a Crisp Phyllo Crust
Photo by Ben Fink


  • 6 boneless, skinless chicken breast halves (about 6 oz. each)
  • 2 Tbs. soy sauce
  • 1 clove garlic, minced
  • Pinch cayenne
  • 2 Tbs. vegetable oil
  • ½ tsp. freshly ground black pepper
  • 2 tsp. minced fresh ginger
  • + 6 more ingredients
    • 1 egg white
    • 3 Tbs. fresh lemon juice
    • ½ cup sesame seeds, toasted
    • 4 Tbs. melted butter; more butter for the baking sheet
    • 3 Tbs. honey
    • 4 sheets phyllo dough (defrosted completely in the package; don't open the box until ready to use)

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.

View full recipe at Fine Cooking


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