Dinner

Mimichelley's Short Cut Moroccan Bastilla Mini Loaves is for Dinner.

Mimichelley's Short Cut Moroccan Bastilla Mini Loaves takes 30 minutes to prepare.

Mimichelley's Short Cut Moroccan Bastilla Mini Loaves takes 30 minutes to cook.

Mimichelley's Short Cut Moroccan Bastilla Mini Loaves makes 4 servings.

The ingredients for Mimichelley's Short Cut Moroccan Bastilla Mini Loaves are:

Diced, cooked, skinless Chicken Breast
Carmelized Onions resulting from 2-3 yellow onions
4 T Extra Virgin Olive Oil
3 T prepared chopped garlic
1 T Turmeric, ground
3 T Cinnamon, ground
1 T white pepper
5 lg eggs
1 C chopped cilantro
1/2 C slivered almonds
1/4 C chopped dried appricots
8 sheets Phyllo Dough
4 T salted butter
4 T honey
1 t Himalayan Pink Salt

Here is how you make Mimichelley's Short Cut Moroccan Bastilla Mini Loaves:

In a large bowl, combine the following:Diced, cooked, skinless Chicken Breast Carmelized Onions resulting from 2-3 yellow onions4 T Extra Virgin Olive Oil3 T prepared chopped garlic1 T Turmeric, ground3 T Cinnamon, ground1 T white pepperSeparate one egg and reserve the yolk aside. In a large saute pan, add the chicken mixture and 5 whisked egg whites and four of the yolks with cilantro and cook the egg over medium heat. Once the eggs have set, add the almonds & set aside.Oil a 4-pan mini loaf pan (preferably stoneware). Cut phyllo dough into strips and butter each side, then drape strips into the loaf pan, overlapping the sides. Fill the loaf pans with 1/4 of the chicken/egg mixture, fold the phyllo dough over the top of the loaves and brush with whisked egg yolk. Bake at 350 for 25 - 30 minutes, until top is golden.Serving Size: Makes 4 mini loaf bastilla pastriesNumber of Servings: 4Recipe submitted by SparkPeople user MIMICHELLEY.

The nutritional information for Mimichelley's Short Cut Moroccan Bastilla Mini Loaves is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 684.9

• Total Fat: 44.6 g
• Cholesterol: 274.7 mg
• Sodium: 365.4 mg
• Total Carbs: 59.1 g
• Dietary Fiber: 6.5 g
• Protein: 18.8 g