Keshi Yena (Chicken Stuffed Cheese)

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 8/19/2020

An unusual and delicious way to use leftover roast chicken.

This recipe is from the Avila Hotel, a lovely beach resort that was once the original governor's mansion.

35 min Prep: 10 min Cook: 25 min
Serves: 4 Save

Ingredients (12)

  • 3 tablespoon vegetable oil
  • 1 -- green bell pepper, chopped
  • 1 -- red bell pepper, chopped
  • 1 medium chopped onion
  • 2 tablespoon raisins
  • pimiento-stuffed green olives, chopped:
  • 3 cup shredded cooked chicken
  • 3 tablespoon chopped dill pickles
  • 2 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon Coarsely ground black pepper
  • 16 slice thinly sliced deli-style Gouda cheese (about 10 ounces)

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 (8-ounce) ramekins. Line ramekins with 12 slices of cheese. Fill with chicken mixture. Top with remaining slices of cheese. Tuck in any cheese that hangs over the edge.
  3. Place ramekins in a large pan. Add hot water halfway up the sides of ramekins; cover pan tightly with foil or a lid and place over medium-high heat. Cook 15 minutes. Serve immediately.