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  Added: Oct 01, 2009  •  Visited (1330)  •  Print version Print this recipe (87)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cheese With Chicken Stuffing
(Keshi Yena Coe Galinja)
What You Need:
  • 3-pound to 4-pound Edam cheese
  • 2 pounds chicken, preferably breasts and thighs
  • 1 onion, finely chopped
  • Salt and pepper
  • 1 teaspoon poultry seasoning
  • 2 tablespoons butter
  • 2 onions, sliced

  • How To Cook:
    1. Strip the outer wax wrapping from the cheese and cut off about an inch from the top.

    2. Scoop out the cheese leaving a shell about 1 inch thick. Put the shell aside, and use scooped out cheese.

    3. Rub the chicken pieces with the chopped onion, salt and pepper to taste, and poultry seasoning. Let stand for at least 2 hours at room temperature.

    4. Arrange the chicken in a baking dish and broil until brown. Remove from the broiler and bake at 350°F for 1 hour. Remove any skin and bones and shred the meat into fine pieces.

    5. Heat the butter in a large skillet and add the sliced onions, tomatoes, green peppers, parsley, and hot pepper sauce.

    6. Saute for about 3 minutes, stirring regularly. Stir in tomato paste, olives, capers, raisins, gherkins, and shredded chicken. Reduce the heat and simmer for about 20 minutes. Remove from the heat and cool.

    7. Stuff the reserved cheese with the chicken mixture and top with the cheese lid. Place the filled shell in a large greased casserole.

    8. Bake in preheated 350°F oven for about 30 minutes, or until the cheese becomes soft. Transfer to a serving dish and cut into wedges to serve.

    This recipe is also available in:
    Cuisine » Americas » Venezuela
    Main Ingredient » Dairy » Cheese
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Vegetables » Onion
    Dish » Main Courses

     





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