Thursday, December 1, 2011

More Cleaning and Experimenting: Paper Wrapped Teriyaki Chicken

Paper Wrapped Teriyaki Chicken. . .

Have I even had anything "Paper Wrapped"??      No.
Have I even seen someone eat something "Paper Wrapped"??      No.
But, I love to order Chinese food, and sometimes I find a menu item listed as such... which starts turning my gears and I wonder "what is this creation this menu speaks of!?".

So, I have been recovering from a few dinner parties, and cleaning out pantries, the fridge, and today the hardest and always most interesting task:  The Freezer (enter epic music here).

Oh man what success!  I found 1/2 package Phyllo Dough, Boneless Skinless Chicken Tenders, an open and spilling bag of coffee (what a mess!), finger shaped ice cubes (Halloween Party Aftermath), a few shots of vodka (jackpot!), and edamame.

Of course there were bags of frozen veggies and pounds of meat I got on sale, but I know those are in there, as I am always prepared for a quick dinner party should there ever be a need.

Now, I know what yo uare thinking... Where am I going with this, and why the sudden cleaning spree?  To be honest, I get this way at least once a month.  When you are as passionate about cooking as I, the grocery store becomes a close friend, and a good sale needs taken advantage of!  This said, I have a small problem over stuffing my fridge and freezer, and so when we start to empty them out over time, I find cleaning helpful to avoid surprises later in life.

Which brings me to today's experimental recipe:  Paper Wrapped Teriyaki Chicken.

Naturally when you find the above items, things like these are created.  And so I began...

I heated up some sesame oil, thawed out some boneless chicken tenders and sprinkled them with garlic salt.  Placed the chicken into the oil and browned.  Then I tossed these in some teriyaki sauce and set them aside.  They looked very juicy and packed full of a simple, teriyaki flavor.

Next, I rolled out about 9 pieces of phyllo dough.  I tested out using cooking spray in place of butter, to reduce the fat.  Not the best idea, but it worked!  So I lightly sprayed a sheet of dough, then rolled 2 chicken tenders in it, like a burrito.  I then rolled this in two more pieces of dough, spraying each first with the spray.

I did this same process, but with melted butter brushed in between the pieces.  In all I made three bundles of paper wrapped chicken.  I was testing the butter spray controls out to see if the difference was present.

I have been using eggs whites quite a bit, and saving the yolks in the event I create some custards, or other things.  I haven't put much thought into those quite yet.  But, the yolks were a perfect little addition, as I used them to lightly brush each chicken bundle, then sprinkle on some sesame seeds.

I baked these at 375 degrees Fahrenheit until the were golden brown, about 20 minutes.  I also drizzled some soy sauce and teriyaki sauce over them, for an added bite of flavor... And then, my husband dug right in:

I wish I could play the sound they make -- The crunch, the juicy chicken, the nom nom nom!!!
 And that was it.  A super simple, yet awesome sounding dinner for my husband, without needed to run to the store!  Isn't "Winter" cleaning great!?

As for the butter and spray, for savory recipes, I really don't think it's all the big of a difference.  I did use some pan drippings to brush on one, that one my husband enjoyed the most.

Well, until next time:
Happy Eats!


  1. Wow what a great recipe, this looks so delicious!! If you haven't already, feel free to stop by my blog and check out the $50 Williams-Sonoma gift card giveaway going on right now! xoxo

  2. THanks guys! I will have to check out that giveaway ASAP! I am interested in getting some items to "give away" on my blog - any advice?

    I hope you try these. They were SUPER simple to make, and very crisp and juicy -- whats not to love!?

    Thanks for stopping by!!!


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