Keshi Yena (Chicken Stuffed Cheese) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Another recipe from an insert in our local paper that is different and yet begs to be tried! Ingredients:
3 tablespoons vegetable oil |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
1 medium onion, chopped |
2 tablespoons raisins |
6 pimiento stuffed green olives, chopped |
3 cups shredded cooked chicken |
3 tablespoons chopped dill pickles |
3 tablespoons tomato paste |
1/2 teaspoon salt |
coarsely ground black pepper |
16 slices gouda cheese, thinly sliced deli-style (about 10 oz) |
Directions:
1. Heat oil in a large skillet. Add peppers and onions; saute 5 minutes. Add raisins, olives, chicken, pickles, tomato paste and salt. Cook 5 minutes. Let cool.
2. Grease 4 (8oz) ramekins. Line ramekins with 12 slices of cheese. Fill with chicken mixture. Top with remaining slices of cheese. Tuckin any cheese that hangs over the edge.
3. Place ramekins in a large pan. Add hot water half-way up the sides of ramekins; cover pan tightly with foil or a lid and place over medium-high heat. Cook 15 minutes. Serve immediately.
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