6 skinless chicken breast halves
for the marinade:
3 tablespoons lemon juice
2 tablespoons soy sauce
3 tablespons honey
2 tablespoons vegetable oil
1 clove garlic (crushed)
2 teaspoons fresh ginger, minced
1/2 tsp. freshly ground black pepper
4 sheets phyllo dough, thawed
4 tablespoons vegetable or canola oil
1/2 cup sesame seeds
Rinse chicken breasts and pat them dry. Make 3-4 small slashes in each.
Combine marinade ingredients in a large bowl. Add the chicken. Cover and refrigerate 4 hours to marinate.
You may also make chicken immediately, however, marinating for a few hours gives you maximum flavor.
Preheat oven to 450 degrees and lightly grease a baking sheet.
Spread one sheet of phyllo on your work surface. Spread vegetable oil lightly over the entire sheet. Cover it with the second sheet of phyllo. Lightly brush with oil once again. Repeat with the third layer and palce the final layer on top. Cut phyllo into 6 equal strips. Remove one chicken breast from marinade and place at the bottom end of a phyllo strip. Roll the cutlet in the dough, leaving both ends exposed. Dip each end into sesame seeds and place on the baking sheet. Repeat for each chicken breast.
Roast chicken until crisp, 25-30 minutes. Serve immediately.