Vidalia Onions, Vidalia Onion Farms, Vidalia Onion Recipes

Vidalia® Onion and Ricotta Stuffed Grilled Chicken

Vidalia Onion and Ricotta Stuffed Grilled Chicken

Ingredients

  • 4 chicken breasts
  • 1 sliced and grilled Vidalia Onion
  • 1 cup ricotta cheese
  • 4 tablespoons sharp cheddar cheese, grated
  • 3 tablespoons flour
  • 2 tablespoon fresh basil, minced
  • 1 large egg

Instructions

Preheat grill until it reaches 350°F.

Cut the Vidalia Onion into long thin slices and grill until tender and caramelized. Caramelizing the onion will bring out its sweet flavor even more.

In a medium sized bowl mix the caramelized Vidalia Onion with ricotta cheese and grated sharp cheddar cheese, flour, minced basil and egg. Mix ingredients well and season with salt and pepper. Place the bowl in the refrigerator to chill the mixture.

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 and cheese mixture into each of the four chicken breasts. Season with salt and pepper. Secure the chicken breasts with a toothpick.

Place the stuffed chicken breasts in refrigerator until ready to grill.

Spray chicken with olive oil spray and place on grill and cover. Grill for approximately 5 minutes per side (The cooking time depends on the size and thickness of the chicken breasts). When chicken is pierced with a fork and juices run clear, it is done.

I love to serve this simple yet delicious meal with extra onion on top of the chicken breast for presentation. There is certainly good reason why Vidalia Onions are America's original sweet onion.

Makes 4 servings.

* Make sure onion is grilled until tender. The cooking process caramelizes the Vidalia Onion, bringing out its sweet quality.

Recipe Courtesy of Jon Ashton on behalf of the Vidalia® Onion Committee

John Ashton

Jon Ashton
Chef &Television Personality
CW’s The Daily Buzz
Celebration, FL

Chef Ashton realized his love of cooking from his grandmother back in Liverpool England. His passion led him to a career in noted European restaurants before he headed to America. The South is now his home. His love of food, partnered with his quick wit and charisma, have earned him appearances on network television and his current position as weekly chef on the CW's Daily Buzz.