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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.

In a medium-sized bowl, mix 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 bowl in the refrigerator to chill mixture.

Wash and pat chicken breasts dry and cut a 2" horizontal slit in the thickest part of each one. Stuff an equal amount of 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. (Cooking time depends on size and thickness of chicken breasts.) When chicken is pierced with a fork and juices run clear, it is done.

Vidalia® Onion Committee

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