KESHI YENA (CHICKEN STUFFED CHEESE)

Keshi Yena (Chicken Stuffed Cheese) image

Provided by ddav0962

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

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)

Steps:

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.
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.
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.

Nutrition Facts : Calories 316.7, Fat 17.4, SaturatedFat 3.3, Cholesterol 78.8, Sodium 556.8, Carbohydrate 12.4, Fiber 2.3, Sugar 7.8, Protein 27.8

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