These breasts have a crinkly, golden phyllo crust and a nutty flavor from the toasted sesame seeds.
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.
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I think this would be better with a longer marinating time- the flavors didn't really meld with the chicken. The phyllo looks dressy but doesn't add much to the flavor and it was hard to get the sesame seeds to coat thickly on the ends. I may try it again and use thicker Greek phyllo and marinate the meat for at least a day.
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