Chicken in a Love Nest

I got this recipe when my new roofer and I got to talking about our mutual love for cooking. He gave me this recipe and promised that it was delicious - a personal favorite of his. Trust me, he was right! I thought it was amazing. It has a beautiful and stunning presentation and looks like a lot of effort went into it. In reality, it came together quickly and was surpsingly easy to make. The recipe is for two servings, but they are VERY generous servings. I would suggest taking the chickn breasts, cutting them in half, and making 4 servings. It will be more than filling...my husband and I only each at half anyway!

This dish has lemony chicken, brie cheese, and mushrooms all wrapped inside a puff pastry "love nest." The flavors really melt together and make an impressive date night dinner. The wine and dijon mustard really make the mushrooms exquisite and the flakiness of the puff pastry just melts in your mouth. I really hope you try this recipe out and enjoy it as much as we did!

Chicken in a Love Nest

(adapted from John's recipe!)

2 chicken breasts (cut in half if you decide to make 4 portions)
Salt and freshly ground black pepper
1 tablespoon fresh thyme, chopped
1 lemon, zested
3 tablespoons butter, divided
1/2 pound mushrooms, sliced (use any kind you like, I used baby portabellas)
1 teaspoon Dijon mustard
A splash of white wine
1 puff pastry sheet
1 egg
2 tablespoons water
6 thin slices of brie cheese

Pre-heat oven to 375°F with the oven rack in the middle.

Pre-heat a large skillet over medium-high heat with 1 tablespoon olive oil. Season the chicken breasts with salt, freshly ground black pepper, thyme and lemon zest. Add the seasoned chicken breasts to the hot skillet to brown, about 2 minutes each side, until nice and golden brown. Remove to a paper towel-lined platter and reserve.

To the same skillet, add the remaining tablespoon of olive oil, 1 tablespoon butter and the mushrooms. Cook until slightly brown and tender, then season with salt and freshly ground black pepper. Add the Dijon mustard and wine, and cook until there is almost no liquid left in the pan. Remove the mushrooms from heat and reserve.

While the mushrooms are cooking, place the pastry on a clean and flat work surface area. Cut the pastry in half (or fourths if making 4 smaller portions). Position them on an angle so they are facing you in the shape of diamonds.

In a small mixing bowl, beat the egg and water with a fork until well-combined. Brush the outer edge of each sheet of pastry with a bit of the egg wash to help to secure all the yummy-ness inside the love nest!

Place 2-3 slices of brie in the middle of each sheet of puff pastry and top with a chicken breast.

Spoon some mushrooms over the chicken, then fold it up into a neatly formed package: Fold two opposite points of the diamond shape in towards one another over the chicken breast, pinching lightly to secure. Repeat with the other two points of the diamond, pinching gently to make all that all the seams are sealed shut.

Brush the oustide of each packet with egg wash and place them on a parchment-lined baking sheet, seam side down. Brush each with the remaining egg wash and transfer to the oven on the middle rack for 12-15 minutes, until the dough is a beautiful golden brown.