Instructions: FOR THE COATING- 4 sheets phyllo dough**

4 tb melted butter
more butter for the baking
sheet
1/2 c sesame seeds; toasted

** (defrosted completely in the package; dont 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.

wrapping the breasts and dipping the ends in the seeds.

Heres 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.

Georgia.

Notes: These breasts have a crinkly, golden phyllo crust and a nutty flavor from the toasted sesame seeds.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.