An amazing dish, I tell You. "Faeton" got its name from the French feuille – leaf, and not because it was prepared by Faetano. Layers that cut into the meat, must be very thin, as the leaves of plants. Typically, thin cut veal, I often cook with it and, in this case chicken. Faeton, of course, a festive meal, it's not that time consuming, and quite long in preparation, three hours for everything. But it's worth it. And as for Your Desk it is, without a doubt, will become favoritom and will make a splash. The stuffing good idea to add smoked meat, e.g. bacon or ham, diced. Will be juicier and spicier. And Yes, Phaeton usually cooked in a rectangular shape, which I, unfortunately died brave. Come visit.