Keshi Yena (Chicken Stuffed Cheese)

Another recipe from an insert in our local paper that is different and yet begs to be tried!

• Ready In: 40 mins
• Serves: 4
• Yields: 4

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.