Chicken in a NestAsparagus Almondine Recipe

How to make it

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• Preheat oven to 375 degrees,with oven rack in the middle. Bring a large pot of salted water to a boil over high heat. Once the water has come to a boil,drop in the asparagus and cook till just tender. Remove them from the boiling water using tongs and place them in a large bowl of ice water to stop them from cooking any further. Once cooled ,completely remove them from the ice water,cut each spear into 3 pieces then place them on a paper towel-lined platter to dry. Preheat a large skillet over med-high heat with 1Tbs. oil,about 1 turn of the pan. 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 mins. each bside,until nice and golden brown. Remove to a paper towel-lined platter and reserve.
• To the same skillet,add remaining oil,1Tbs. butter and the mushrooms.. Cook until slightly brown and tender,then season with salt and 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. Position them in an angle so they are facing you in the shape of 2 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 egg wash to help secure all the yummyness inside the nest Place 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 2 opposite points of the diamond shape in towards one another over the chicken breast pinching lightly to secure.. Repeat with the other2 points of the diamond,pinching gently to make all that all the seams are sealed shut.
• Brush the outside of each packet with egg wash and place them on a parchment-lined baking sheet,seam side down. Brush the outside 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 mins,until the dough is a beautiful golden brown.
• When the chicken has about 5 mins. left,preheat a large skillet over medium heat . Melt the remaing butter then add the chopped asparagus to the pan. Saute for2-3 mins then toss in the almonds and cook until almonds are golden brown. Serve the nests alongside a mound of the asparagus. Enjoy!