22 Reviews

Way easier to do than it seems. Basically just marinated chicken wrapped up in pastry and baked. Very tasty, very easy and very impressive looking. Step 7 is important: -- letting the marinade drip off. The pastry doesn't get soggy that way. It was also important to toast the sesame seeds first too. We just ate this with a spinach salad. Delicious.

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Jangomango November 24, 2002

The presentation of this is beautiful! Everyone was oohing- and aahing when I brought it to the table. The best part of this recipe is probably the marinade which I am going to use again for different dishes- the chicken was so flavourful. I served it with a broccoli casserole and lemon roasted potatoes. Thanks Mean Chef for another great recipe.

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Miraklegirl May 18, 2003

This chicken is wonderful! The flavor is just delicious...and the presentation is spectacular!!! I served this with roasted potatoes and steam carrots. Everyone LOVED the meal :-) thanks for a great recipe, meanie!!

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love4culinary June 09, 2003

Another fabulous recipe from Mean Chef. I agree with others that next time I will use probably double the number of phyllo dough sheets. I also don't think I will coat the ends of the chicken so heavily with the sesame seeds. The flavors blended beautifully and it was just delicious. I served this with Mean Chef's Roasted Broccoli w/ Lemon Garlic Butter & Toasted Pine Nuts, and it made for one awesome meal. Thanks!! Dianne

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Pianolady January 17, 2005

This was wonderful!!! I made this last night for the people I work for and they were well pleased with it. It smelled heavenly while it was marinating and smelled even better (if you can believe it when it was cooking) I made it exactly as specified in the recipe and served it with my Lemon Rice and green beans almondine. Thanks Mean for a great recipe!!

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MarieRynr November 06, 2003

First, thank you Mean, for all of the tips that you gave me concerning the phyllo. I think I did okay but I am most certain that my dish didn't look as pretty as one of yours would! :o) Anyway, I made the marinade on Saturday afternoon for dinner Saturday night. At the last minute, we wound up not eating at home so the chicken basically marinated until Monday night. I finally put everything together and baked it. I was rewarded with very crispy, flaky crust encasing a deliciously flavored, juicy chicken breast. I served it with your boursin potatoes and asparagus with orange seaseme butter. The dinner was fablous and we thought that a great variation would be to make the marinade for the chicken but instead of wrapping with the phyllo, make the sauce for the asparagus to serve it with. All in all, this was a very good recipe that I will make again and again. (Especially now that I know how to handle the phyllo)

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Malriah November 05, 2003

It's amazing that a dish that looks so elegant and impressive can be so simple to prepare. The phyllo pastry was crisp and I loved the flavor of the toasted sesame seeds. I served it with a rice/wild rice pilaf and sauteed string beans with toasted slivered almonds. This one's a keeper. Thanks Mean Chef!!

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CardaMom October 17, 2003

Loved this! Easy to do and excellent flavor. Thanks for sharing!

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Burgundy Damsel November 09, 2010

What a great entree to serve to my guests. It was devoured by us all with lots of compliments across the table! I loved the flavors of the marinade. I only sprinkled a few seeds on the chicken and it was just as good. I am sure this recipe will be made again!

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wholelottagall August 13, 2009

Enjoyed the chicken and 2 out of the 3 little monsters did too. Was a nice change when you feel like cooking something great. Could have done without the sesame seeds, just seemed a bit more putsy for little more flavor. Also, should have noted to line my baking sheet with foil, as the butter melts it blackens the sheet. An excellent dish for chicken.

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huebner1 January 10, 2009
Sesame-Lemon Chicken with a Crisp Phyllo Crust