Chicken Caprese Stuffed Vidalia® Onions

Stuffed Vidalia® Onions with chicken, mozzarella and fresh tomatoes.

Recipe courtesy of Chef Holly Chute from Georgia Grown.



  • 6 large Vidalia onions
  • 2 cups diced grilled Springer Mountain Farms Chicken*
  • 1 8-ounce package fresh mozzarella pearls
  • 1 cup diced fresh tomatoes
  • ¼ cup chopped fresh basil
  • Salt and pepper


Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.

Peel and cut ends off onions. Scoop out onions leaving bottom and sides intact.

Combine remaining ingredients in a bowl.  Scoop mixture into onions, mounding to overfill.

Place onions on Lodge cast iron grill and place on preheated grill.  Cook 40-60 minutes at 350°F or until tender.

*marinate chicken before grilling with oil, fresh garlic, fresh basil and lemon juice.

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