Ingredients:
6 (6 ounce) boneless skinless chicken breast halves
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 pinch cayenne
1/2 teaspoon fresh ground black pepper
1 egg whites
4 sheets phyllo dough ( defrosted completely in the package)
4 tablespoons melted butter
1/2 cup sesame seeds, toasted
Directions:
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 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.
Servings: 6
Time preparation: 25 min.
Time total: 55 min.