Chicken Caprese Stuffed Vidalia Onions


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 & pepper

Light charcoal in Big Green Egg or preheat grill to 350 degrees.
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 degrees or
until tender.

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

Heather Sinyard