The last time I worked in Stowe, Vt., was the summer of 1997. I was passing through town saying hi to friends on the way to Cape Cod to find my summer job. When I stopped by the Mountain Company to see friends, management asked me if I would stay for the summer and run their fine dining restaurant at the top of the mountain.
After talking to the food and beverage manager, I decided it would be a fun job and accepted the position thus starting one of the more up and down bizarre jobs that I’ve ever had.
I was assured that the menu wasn’t being changed. Ten o’clock at night, two days before I opened, the company’s executive chef, whom I still hadn’t met, calls me and asks me for a new menu for the restaurant. That should have set off a few alarms.
The day before I opened, the executive chef said that he would put in my first food order. He also assured me that he had a full staff ready for our second day, and that he would help me for our opening night private party for 120 people. So, the first day arrives and he never put in a food order and decided not to come in to help out.
Day two came and I did get my full staff that included a part-time dishwasher and Chuck. Chuck was awesome. He was fun to work with and did a great job. That night, we were just getting going on our first night with 88 reservations when we noticed that one of the ovens was not working.
One day Chuck made a chicken dish for the staff meal and it came out awesome. I had forgotten about it until I found out he is working at a friend’s ski shop now in Stowe.
I tried it three different ways, the third one stuffed with cheese and asparagus. When using Phyllo dough, you have to brush each layer with a fat so that it will stay separate and crispy. Usually, I use butter, but I used mayonnaise for this one. Squeezing a little lemon juice in the mayo makes it easier to brush on while adding flavor.
Just remember to go easy with seasoning the chicken with salt as there is salt in the mayo. He used tarragon, which I like, but you can use poultry seasoning or any other herbs, as well. Enjoy.
Chuck’s Chicken in Phyllo Dough
4 chicken breasts, lightly seasoned with salt & pepper and a squeeze of lemon juice
16 sheets of Phyllo dough
2 C bread crumbs, toasted in butter (could use chopped toasted pecans or other nuts)
2 lemons
1 C mayo with ½ lemon juiced into it
Tarragon, poultry seasoning or herbs of choice
4 slices Swiss cheese, optional
12-16 asparagus tips, optional
Squeeze a lemon over the chicken and set aside to prepare the dough.
Lay out one sheet of dough and brush with the lemon mayo. Add another layer of dough and brush with mayo and then sprinkle with a little of the herbs and some of the breadcrumbs. Repeat for layer three. Add one last layer of dough brushing with mayo only.
If stuffing the chicken, cut a pocket into the breast, fold a slice of cheese in half and insert it into the pocket with three or four asparagus tips in the middle of the fold. Close the pocket and wrap the dough around the chicken. Place on a parchment-covered sheet pan and brush the top with a little mayo.
Bake at 350 degrees for 30 to 40 minutes depending of the size of the chicken until the dough is golden and the chicken reaches 160 degrees. Let rest 5 minutes before cutting.
Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. To read archived copies of Stir it Up, visit chefsmitty.com orTheTahoeWeekly.com. Contact him at smitty@chefsmitty.com or (530) 412-3598.
