B'stilla Recipe

• 2 skinless, boneless Chicken Breast Halves
• 2 tbsp Chicken Bouillon Granules
• 2 cups Hot Water
• 3 Eggs
• 2 tbsp fresh Parsley (chopped)
• 1 tsp Cinnamon (ground)
• 2 tsp White Sugar
• 1 (17.5 ounce) package frozen Puff Pastry (thawed)
• Salt (to taste)
• Pepper (to taste)
• ¼ cup Butter (melted)

• Preheat oven to 360°F (180°C).
• Place a small saucepan over medium-low heat and place the chicken breasts in it.
• Add chicken bouillon granules and hot water over the breasts.
• Cook for about 8 to 10 minutes, till the chicken is no longer pink in the center.
• Remove the chicken breasts and dice them. Set aside.
• Separate the bouillon and reserve it.
• Take a small bowl and combine together eggs and parsley.
• Pour ½ cup from the reserved bouillon and whisk well.
• Mix cinnamon and white sugar in another bowl.
• Remove one sheet of pastry and roll it into a 12 inch square.
• Remove another pastry sheet and roll it into two 8 inch squares.
• Take a 9 inch pie pan and fit the 12-inch square into it.
• Spread half of the diced chicken at the bottom of the pastry.
• Pour in half the egg mixture.
• Sprinkle half of cinnamon mixture on top.
• Season with salt and pepper.
• Cover the mixture with one 8-inch square.
• Add the remaining chicken, egg mixture and cinnamon mixture.
• Add some more salt and pepper.
• Cover with the second 8-inch square.
• Gently fold the edges of the bottom pastry, over the top of the pie.
• Brush the top with butter.
• Bake the pie for 40 minutes or till it turns golden brown.
• Serve warm or cold.