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chicken in a love nest plated
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Chicken in a Love Nest

Lemony chicken, Brie cheese and mushrooms browned in butter and wine are baked inside flaky puff pastry.
Course Main
Cuisine French
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 836kcal

Ingredients

  • 4 6 oz chicken breasts boneless and skinless
  • salt and pepper
  • 1 1/2 tsps dried thyme
  • zest of one lemon plus juice
  • 4 tbsp unsalted butter
  • 1 lb button mushrooms stems removed and sliced
  • 1/3 cup dry white wine
  • 1 tbsp Dijon mustard
  • 2 sheets Pepperidge Farm Puff Pastry thawed
  • 6 oz Brie cheese rind removed and sliced into 8 slices
  • 1 large egg
  • 1 tbsp water

Instructions

  • Preheat the oven to 400 degrees.
  • Heat 2 tablespoons of the butter in a large pan over medium heat. Sprinkle both sides of chicken with salt, pepper, thyme and lemon zest. Brown both sides of chicken in pan, about 4 minutes per side. Squeeze fresh lemon juice over the chicken before removing from pan and put it on a plate until ready to use.
  • Add the remaining 2 tablespoons of butter to the same pan you cooked the chicken in and allow to melt. Add the mushrooms and one teaspoon of salt and cook, stirring occasionally, until well browned. This will take about 8 minutes. Stir in the wine and mustard once the mushrooms have cooked and remove the pan from the heat.
  • Unfold each sheet of puff pastry, use a rolling pin to roll the seams flat and then cut each sheet of puff pastry in half. Place two slices of the brie in the center of each piece of puff pastry. Divide the mushroom mixture evenly and place on top of the brie slices. Place chicken breast on top of the mushroom mixture. 
  • Fold the pastry over the chicken to seal, being sure to pinch the edge seams together. You will have extra pastry you will need to trim away, as you don't want to have a double layer of pastry underneath the chicken ... it will not cook properly and remain gooey. Place each chicken bundle seam side down on a sheet pan lined with parchment paper. Cut hearts from the leftover puff pastry scraps and place on top of the chicken bundles. 
  • Beat together the egg and water. Brush the tops of the puff pastry chicken bundles with the beaten egg and water.
  • Bake the chicken for 25-30 minutes, or until pastry is well puffed and browned on top. I use my digital meat thermometer to check the internal temperature of the chicken (should be 165 degrees F) before removing from the oven. 

Nutrition

Calories: 836kcal