Boil chicken breast in 4 cups of water (add more water during cooking process if needed). Set aside to cool. Shred.

Wash the rice under running water to get rid of the excess starch.

In a medium size pan, heat the olive oil and saute the pine nuts. Add the drained rice and continue to saute for another minute.

Add 1 cup of water, turn the heat to lower setting once it starts boiling and cook until all water is gone (about 15-20 min).

Once the rice is cooked, add cinnamon, allspice, currants, salt and pepper. Mix it well until spices are blended with the rice. Add the shredded chicken.

Melt the butter. Brush the bottom of a 10 inch by 15 inch Pyrex pan with it.

Put one yufka on the bottom of the pan. Let the excess hang outside the pan. You will cover the top of the borek with these hanging pieces once assembly is over.

Brush some more melted butter over the yufka layer.

Tear the second yufka in pieces (about as big as your palm, no smaller) and put enough pieces to cover the bottom, brush it with butter, continue with the other torn pieces to make another layer. Brush more melted butter on each layer.

Once you are done with the second yufka, tear ⅓ of the last yufka into pieces to spread another layer. Brush with butter.

Spread the filling evenly in the pan.

Continue with the rest of the 3rd yufka. Once done, cover the top with the hanging pieces, making sure you are brushing between any two layers of yufka.

Cut the borek in 2 inch by 2 inch squares. Pour the remaining melted butter evenly on the borek.

Cook the assembled borek in preheated 350 degree oven until the yufka starts lightly browning on top (about 20 min or so)

Once it is light golden brown, pour the warm chicken stock over the borek and put the pan back in the oven again for another 20 -30 minutes or until golden brown on the bottom and the sides.