Keshy Yena Coe Galinja

Cheese with Chicken Stuffing

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 4 lb. Edam cheese
  • 2 tablespoons vegetable oil
  • 1 oz.<


Peel the red wax covering from the cheese, cut a 1-inch slice from the top, hollow out the slice and reserve. Scoop out the cheese leaving a shell about ½ inch thick. Cover the shell and top slice with cold water and soak for an hour. Store the scooped out cheese for another use.

Heat the oil and butter in a frying pan and sauté the chicken pieces lightly. Transfer the chicken to a sauc