Valentines Dinner---Poulet en Foillette

I have always loved to plan fancy food---I realize now that it was a bit odd, as I relate to the jokes of Martha Stewart polishing silver as a small child...she and I are kindred spirits! When I was about 10 years old, my mother let me plan a party for my sister...maybe a birthday... that likely surprised her scruffy little friends. I made a pretentious lunch of finger sandwiches, petit fours, fruit juice-laced sun tea...with an instrumental "Ebb Tide" playing in the background! I fussed with the flowers, I fussed with the table setting! The idea of "catering" a party for my sister, never entered my mind. It was all about the party! I had a burning desire to stage THIS party and her birthday was simply the vehicle. I know that Martha was out there somewhere, doing the same thing.

Now everyday, I stage a party. Some are much fancier than others. Mothers Day is big for me. I want mothers and grandmothers to just FEEL good! I want every bite to feel light and airy, like that mom is sitting out in breezy blue sunshine...in that rare attitude---sitting down...with her feet up...on something that is just that right height and distance away! No laundry! Someone else cooking! Ahhh! See, fantasy! Other holidays follow in a similar way, I am driven to choose food that somehow sparkles and becomes an instant, unconscious memory. Christmas food! Easter food! Fourth of July food! Thanksgiving! Valentines Day!

This year, for Valentines Day, I made a "fancy food" from my young-mother days. The recipe is on the back of a tattered, yellowed, stained flyer that I stuck in my purse. The flyer ad was, coincidentally, for a ladies spa, opening on Valentines Day in 1978. I saw the recipe in a magazine at the pediatrician's office and jotted it on the flyer. The recipe seemed complicated, the first time I made it (toddlers in the kitchen enhanced this perspective...), but the dinner was so uncommonly delicious that I have remembered it when I want to make a really special meal. This Valentines Day, I actually HEARD our customers take their first bites, all the way off in the noisy kitchen! I knew what that sound was, without even taking a look! They all had had their first bite of Poulet en Foillette and their reactions of joy were my best valentine! Here, for Nancy, is the recipe:

Poulet en Foilette
Glad to be committing this to something more permanent than a stray flyer ad in my purse!

Serves 6

Six boneless, skinless chicken thighs
Salt, pepper, garlic and onion powder
Oregano
1/4 cup lemon juice
1/2 cup water
Paprika
2Tbsp Italian seasoning (basil, rosemary, marjoram, thyme_
1/2 cup dry vermouth
12 sheets of phyllo dough (freezer section by the pie crusts)
3/4 cup butter, melted (may need more)
Fine dry bread crumbs
6 slices of prosciutto (or deli ham)
1/2 pound of shredded Mozzarella

Place chicken in a oven proof pan, and season with all spices (I sprinkle it all in, and stir it up with my hands---it should feel nicely crunchy)

Pour in water and lemon juice, cover, and bake at 375 degrees for one hour

Add vermouth and continue baking UNCOVERED, for 1/2 hour more. Cool before proceeding.

Stack 2 sheets of phyllo on a clean uncluttered work surface. Brush with melted butter and place a slice of ham long-ways on the short end of the sheet. Place a piece of chicken, again long-ways, sprinkle liberally with cheese and top with a portion scrape of the good juicy stuff from the bottom of the baking pan

Start to roll the phyllo up over the chicken, and fold the long sides in as you go---like a burrito. Be careful, because the dry phyllo sheet on the bottom is delicate and may tear--just slip another sheet under the whole mess if this happens. Place in a baking pan, seam side down, and continue with the other five servings

Brush all of the tops with melted butter and sprinkle paprika on top. You can make this ahead, to this point, and refrigerate for baking later. After refrigerating though, allow to rest for 15 to 20 minutes before baking.

Bake at 375 degrees for 10 to 15 minutes, until the phyllo is golden and flaky. Serve warm or at room temperature.

This recipe is actually quite easy, if you're toddler-less. These travel well, are appropriate for picnics (messy, so you want to be among good friends!)...or fancy dinners (instrumental "Ebb Tide" in the background), and have the beautiful quality of showing how much you love your eating audience! Have fun!