CHICKEN CAPRESE STUFFED VIDALIA ONIONS

INGREDIENTS

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

METHOD

1. Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
2. Peel and cut ends off onions. Scoop out onions leaving bottom and sides intact.
3. Combine remaining ingredients in a bowl.  Scoop mixture into onions, mounding to overfill.
4. Place onions on Lodge cast iron grill and place on preheated grill.  Cook 40-60 minutes at 350°F or until tender.
5. *marinate chicken before grilling with oil, fresh garlic, fresh basil and lemon juice.