| 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.
|
