Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken - Lemon-sesame Chicken With A Crisp Phyllo Crust
Famous Authors (View All Authors)
Poultry - Chicken -  Lemon-sesame Chicken With A Crisp Phyllo Crust Post by :shanekukec Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3118

Click below to download : Poultry - Chicken - Lemon-sesame Chicken With A Crisp Phyllo Crust (Format : PDF)

Poultry - Chicken - Lemon-sesame Chicken With A Crisp Phyllo Crust

For the chicken and marinade:
6 boneless, skinless chicken breast halves (about 6 oz. each)
3 Tbs. fresh lemon juice
2 Tbs. soy sauce
3 Tbs. honey
2 Tbs. vegetable oil
1 clove garlic, minced
2 tsp. minced fresh ginger
Pinch cayenne
1/2 tsp. freshly ground black pepper
1 egg white

For the coating:
4 sheets phyllo dough (defrosted completely in the package; don't open the box until ready to use)
4 Tbs. melted butter; more butter for the baking sheet
1/2 cup sesame seeds, toasted


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.

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 before roasting.

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. Follow the directions in the photos for wrapping the breasts and dipping the ends in the seeds. Set the prepared breasts on a buttered baking sheet and roast them until crisp, browned, and cooked through, 25 to 30 min.
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken -  Lemon-y Chicken Poultry - Chicken - Lemon-y Chicken

Poultry - Chicken -  Lemon-y Chicken
1 large broiler-fryer chicken 1/4 tsp. freshly ground pepper 1 (6 oz.) can frozen lemonade 1/2 tsp. lemon balm or 1 tsp. fresh lemon balm, chopped 2 Tbsp. teriyaki sauce Preheat oven to 400 degrees. Sprinkle chicken with pepper and lemon balm. Place skin down in shallow baking pan. Mix undiluted lemonade and teriyaki sauce. Pour over chicken. Bake for 40 minutes until chicken is brown, turning once and basting frequently until fork tender.
PREVIOUS BOOKS

Poultry - Chicken -  Lemon-pepper Chicken With Garlic Mashed Potatoes Poultry - Chicken - Lemon-pepper Chicken With Garlic Mashed Potatoes

Poultry - Chicken -  Lemon-pepper Chicken With Garlic Mashed Potatoes
3 boneless skinless chicken breast halves, washed and pat dry 1/2 bottle McCormick's® Flavor Medley - Lemon Pepper 1 dried marjoram 1 tsp dried oregano 1 pkt Pillsbury® Mashed Potato Flakes 1/2 tsp salt 2 cups water 1 cup milk 1 tsp Mrs. Dash® Garlic Herb Seasoning 1 tsp garlic powder 1 tsp salt Place McCormick's Flavor Medley seasoning over chicken in a shallow pan. Let sit in refrigerator while you prepare rest of meal. Place mashed potato flakes, seasonings, milk and water in a microwaveable Corningware or other 2 qt container and place in microwave on high for 5-1/2 to
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT