Quiche and Savory Pies: B ' stilla | Submitted By: Susan de Leeuwen

2 skinless, boneless chicken breast halves2 tablespoons chicken Mpoyigion granules2 cups of hot water3 eggs2 spoons chopped parsley1 teaspoon fresh ground cinnamon2 teaspoons white sugar1 (17,5 ounce) package frozen puff pastry, thawedsalt and pepper Butter Cup taste1/4, meltedPreheat kiln at 360 degrees F (180 degrees C). Place the chicken in a small saucepan and cover with Mpoyigion and water. Poach over medium-low heat, just below the boiling point. Cook 8 to 10 minutes, until no longer pink in the Center. Chicken dice. Reserve Mpoyigion. In a small bowl, include very fast eggs with 1/2 Cup chopped parsley and reserved Mpoyigion. In a separate bowl, mix with cinnamon and sugar. Reel from a sheet of pastry square 12 inch. Cut another sheet of pastry in half and roll into two 8-inch square. Fits 12-inch square of the pastry on a pan-European pie 9 inch. Diced Chicken spread evenly across the bottom half of the pastry. Pour half of the egg mixture over chicken. Sprinkle with half of the mixture of cinnamon and sugar, then salt and pepper. Cover with a square 8 inches of pastry. Coverage of pastry square with the remaining chicken, egg, cinnamon mixture and sugar. Sprinkle with salt and pepper. Cover with remaining pastry square. Fold the edges of the bottom confectionary above the top of the pie. Brush with melted butter or margarine. Bake in preheated oven for 40 minutes, until golden brown. Serve lukewarm or cold. Quantity per serving 908 Calories: | Total Fat: 63.5 g | Cholesterol: 220 mg Powered by ESHA nutrient database

Servings per prescription: 4

Amount per serving

Calories: 908

Total Fat: 63.5 g cholesterol: 220 mg sodium: 1031mg total Carbs: 58.8 g dietary fibres: 2,2 g protein: 25. VIEW 8 g LEPTOMEREiS DIET
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