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!!!|
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: