By BonnieZ on August 21, 2002
Photo by Nadia NYC
Photo by Nadia NYC
"Source: "Fine Cooking""
Serving Size: 1 (239 g)
Servings Per Recipe: 6
"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. "
"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."
"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!!"
"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 "
"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!!"
"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)"
"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!!"
"Loved this! Easy to do and excellent flavor. Thanks for sharing!"
"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!"
"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."
"This recipe sounded good when I read it, but I was disappointed with the results. It really lacked flavor, won't make this again."
"I really loved this although I made a few changes. I used puff pastry and ginger powder. I also heated up the leftover marinade with some apricot jelly and water to use as a dipping sauce; it was delicious. The only thing is my kids don't care for ginger so much so unless yours do I would suggest making this dish for adults only."
"This was outstanding, I didn't have 4 hours to marinade the chicken so the marinade flavor was not as strong,I will definetaly marinade the chicken longer next time because the sauce is amazing. This is such an easy but fancy looking meal. Thanks for the recipe."
"This was excellent. Whenever I want something REALLY GOOD, I click on your name and go through your recipes one by one... cringing a little, til I find one I think I can make.. THANKS!!!"
"Ahhhh, deeelish. I cut the chicken into strips, marinaded it, threaded it on skewers...sprinkled with sesame seeds and voila! A leaner version and just as good. Thanks Mean Chef!"
"Thanks for this recipe Mean Chef!! I was looking for a recipe that uses puff pastry and I decided to try it with this one. I know that puff and phyllo dough is different but it still worked!! I served these with a side of vegetables in a cream sauce. I love the flavors in the marinade!!"
"Yumm. I could drink this marinade! :-) I served this for a small holiday dinner party and it was a hit… some even asked for the recipe. I served it with yellow rice and steamed asparagus with orange butter sauce which was a perfect match to this chicken—it was heavenly. One downside, the phyllo gets soggy in time and though it will still be flavorful, it won't hold up the next day. I did let the marinade drip before wrapping and even removed all the excess fat from the chicken. Good thing dinner was timed perfectly and I served it immediately, right out of the oven while it was still crispy. Wish I had taken a picture of it then. The picture I’m submitting was taken hours after the party (one person didn't show up). As you can see, the chicken is a tad soggy here. But, it was still delicious and was devoured after this shot :-) Next time, I’ll squeeze off the marinade and use 6 phyllo leaves to get a longer crispier life. A few tips I got when using phyllo dough: don’t be discouraged if you rip a phyllo sheet while working, just continue using it, place it along the others. Butter the sides of the sheet first then work your way in. Place a wet kitchen towel under the first sheet to keep it moist. This truly is a tasty and impressive-looking dish. Thanks for sharing, Mean Chef."
"Everyone loved how this presented. I left out the soy sauce and the cayenne. But, the chicken came out tender and flavorful. The second time was easier with the Phyllo dough. There was requests for thicker crust so I took eight sheets buttered between and sliced into four sections that I wrapped 4 chicken in and then ...repeated that again to serve 8. It seems to be a hit with everyone. And would be a hit for any party."
"I'm not assigning stars because my DH messed up the recipe so profoundly! He didn't know the difference between a clove and an entire head of garlic, so needless to say this was a bit strong in the garlic flavoring. The recipe however is not as hard to make as you might think and it is very impressive looking when baked. I'm betting its delicious when made as directed!"