Sesame Lemon Chicken with a Crisp Phyllo Crust
Delight your taste buds with this Sesame Lemon Chicken wrapped in a golden, buttery phyllo crust that’s as crisp as it is irresistible. Infused with a tangy marinade of fresh lemon juice, garlic, honey, and soy sauce, these tender chicken breasts are seared to perfection before being delicately cocooned in layers of flaky phyllo dough sprinkled with toasted sesame seeds. Baked until beautifully golden, the dish is elevated with a glossy reduction of the citrusy marinade for a delectable finish. Perfect for an elegant dinner, this recipe combines bold flavors, effortless sophistication, and an irresistibly crunchy texture to create a show-stopping main course.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 pieces lemons (juice and zest)
- 3 cloves garlic cloves, minced
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons white sesame seeds
- 8 sheets phyllo dough, thawed
- 6 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
In a large bowl, prepare the marinade by combining the lemon juice, lemon zest, minced garlic, honey, soy sauce, toasted sesame oil, salt, and black pepper.
Add the chicken breasts to the bowl, making sure they are evenly coated. Cover and marinate in the refrigerator for at least 20 minutes (up to 2 hours for more flavor).
While the chicken marinates, toast the sesame seeds in a dry skillet over medium heat until golden and fragrant. Remove from heat and set aside.
Carefully unroll the phyllo dough onto a clean surface. Cover with a damp kitchen towel to prevent drying.
Take one sheet of phyllo dough, brush it lightly with melted butter, and sprinkle a pinch of the toasted sesame seeds over it. Layer another sheet of phyllo over the first and repeat the buttering and sprinkling process until you have a stack of four sheets.
Repeat the same process with the remaining four sheets of phyllo to create a second stack.
Remove the chicken breasts from the marinade (reserving the marinade) and pat them dry with paper towels.
Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet.
Wrap each chicken breast in a stack of buttered phyllo dough, tucking in the edges to create a neat parcel.
Place the wrapped chicken breasts seam-side down on the prepared baking sheet. Brush the tops lightly with more melted butter.
Bake for 20-25 minutes, or until the phyllo crust is golden brown and crispy, and the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, transfer the reserved marinade to a small saucepan. Bring to a boil, then reduce to a simmer and cook for 5-7 minutes, stirring occasionally, until it thickens into a glossy sauce.
Once the chicken is done, let it rest for 5 minutes before slicing.
Serve the chicken drizzled with the thickened marinade sauce and garnished with freshly chopped parsley and remaining toasted sesame seeds.
Nutrition Facts
Calories |
2959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 5182 mg | 225% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 37.4 g | ||
| Protein | 234.3 g | 469% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 350 mg | 27% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2414 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
