Vidalia® Onion & Ricotta Stuffed Grilled Chicken
By Jon Ashton, Chef & Television Personality from Celebration, Florida
- 4 chicken breasts
- 1 Vidalia
- 1 cup ricotta cheese
- 4 tablespoons sharp cheddar cheese, grated
- 3 tablespoons flour
- 2 tablespoon fresh basil, minced
- 1 large egg
Preheat grill to 350°F.
Cut the Vidalia onion into long, thin slices and grill until tender and caramelized.
In a medium bowl, mix Vidalia onion with two cheeses, flour, minced basil and egg. Season with salt & pepper, and refrigerate to chill.
Wash and pat the chicken breasts dry and cut a 2-inch horizontal slit in thickest part of each chicken breast. Stuff an equal amount of the Vidalia onion & cheese mixture into each breast. Secure the chicken breasts with a toothpick, season with salt & pepper, and refrigerate until ready to grill.
Spray chicken with olive oil spray, place on grill and cover. Grill approximately five minutes per side (time will vary based on the size and thickness of breasts). When chicken is pierced with a fork and juices run clear, it is done.
Recipe Courtesy of Jon Ashton on behalf of the Vidalia®Onion Committee