Chicken in a Love Nest

I meant to post this recipe on Valentine's Day, as it is our traditional meal for that holiday.  However, I've made it for our anniversary, and at Christmas too... it works for any special occasion, but is especially effective to "woo" your loved ones.

This is actually a Rachel Ray recipe.  I used to love her, back in the day when she wasn't so overexposed and I could only catch her on 30 Minute Meals.  I'm not so found of her now, but this recipe she created is incredible!  So kudos to her.  The salad is a very simple creation... fresh spinach tossed with a little lemon juice, a tiny bit of olive oil, salt, pepper, sliced almonds and Trader Joe's Orange Muscat Champagne Vinegar.... I can't recommend this vinegar enough.  I often eat it on greens without the oil.  It is so tasty and light!

Anyway, here's the chicken recipe.  And I definitely suggest pairing it with the chocolate lava cake I will post next :)  Happy eating!

Chicken in a Love Nest
2 chicken breasts, about 5 oz. each
salt and pepper
1 t. thyme (dry)
Zest of one lemon
2 T. butter
2 T. olive oil
1/2 pound mushrooms, stemmed and chopped
1 t. Dijon mustard
Splash of white wine
1 sheet of Pepperidge Farm frozen puff pastry, thawed
6 thin slices of brie cheese

Heat 1 T. of oil and butter in saute pan over medium high heat.  Sprinkle both sides of chicken with salt, pepper, thyme and lemon zest.  Brown both sides of chicken in pan, about 3 minutes per side.  Remove from pan and put on plate until ready to use.

Add remaining T. of olive oil and butter to hot pan.  Add mushrooms, season with salt, and cook until mushrooms are looking nice and browned, about 8-10 minutes.  Stir in mustard and white wine.  Cook for about 1 minute more and remove from heat.

Cut puff pastry in half.  Layer 3 slices brie cheese, 1/2 of mushroom mixture and one chicken breast on each puff pastry piece.  Carefully wrap like a package, being sure to trim any extra pastry away... if you layer it too much to wrap, it will not bake properly and be "gooey".  Place seam side down on baking sheet.  Cut hearts or other fun shapes with small cookie cutters from puff pastry scraps and place on top of bundles.  Bake on center rack of oven at 375 degrees for about 30 minutes, or until puff pastry looks browned.