Vidalia Onion and Ricotta-Stuffed Grilled Chicken

From: Chef John Ashton. Yield: 4 servings.

4 chicken breasts
1 sliced and grilled Vidalia onion 1 cup ricotta cheese
4 Tbsp. sharp Cheddar cheese, grated
3 Tbsp. flour
2 Tbsp. fresh basil, minced 1 large egg

Preheat grill until it reaches 350 degrees F. Cut Vidalia onion into long thin slices and grill until tender and caramelized.

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