Sesame-Lemon Chicken W/ Crisp Phyllo Crust

** (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. Follow the directions in the photos AT THE WEBSITE OR IN THE MAGAZINE for 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. Elizabeth Terry is the chef/owner of Elizabeth on 37th in Savannah, Georgia. From Fine Cooking Magazine, 3/98, #25, pp. 34-37. This recipe was also at their website (but I own this wonderful magazine issue - I love this mag!): http://www.taunton.com/fc/features/techniques/crunchychick/cc2.htm Notes: These breasts have a crinkly, golden phyllo crust and a nutty flavor from the toasted sesame seeds. Recipe by: Fine Cooking Magazine, 3/98 Posted to MC-Recipe Digest by badams <adamsfmle@sprintmail.com> on Feb 03, 1998