Stuffed Vidalia® Onions with chicken, mozzarella and fresh tomatoes.
Recipe courtesy of Chef Holly Chute from Georgia Grown.
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.