Moroccan B'stilla

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 boneless skinless chicken breast halves
• 2 tablespoons chicken bouillon granules
• 2 cups hot water
• 3 eggs
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground cinnamon
• 2 teaspoons sugar
• 1 (17 1/2 ounce) package frozen puff pastry, thawed
• salt, to taste
• pepper, to taste
• 1/4 cup butter, melted

Recipe

• 1 preheat oven to 360 degrees.
• 2 place chicken breasts in a small saucepan and cover with bouillon and water.
• 3 poach over medium-low heat, just below the boiling point.
• 4 cook 8 to 10 minutes, until no longer pink in center.
• 5 dice chicken.
• 6 reserve bouillon.
• 7 in a small bowl, whisk eggs with 1/2 cup reserved bouillon and chopped parsley.
• 8 in a separate bowl, mix together cinnamon and sugar.
• 9 roll out one sheet of pastry into a 12 inch square.
• 10 cut other sheet of pastry in half and roll out into two 8 inch squares.
• 11 fit 12 inch square of pastry into a 9 inch pie pan.
• 12 spread half of diced chicken evenly across bottom of pastry.
• 13 pour half of egg mixture over chicken.
• 14 sprinkle with half of cinnamon and sugar mixture, then with salt and pepper.
• 15 cover with one 8 inch square of pastry.
• 16 cover pastry square with remaining chicken, egg mixture, and cinnamon and sugar.
• 17 sprinkle with more salt and pepper.
• 18 cover with remaining pastry square.
• 19 fold edges of bottom pastry over top of pie.
• 20 brush with melted butter or margarine.
• 21 sprinkle additional sugar and cinnamon on top, if desired.
• 22 bake in preheated oven for 40 minutes, until golden brown. serve lukewarm or cold.