Chicken Caprese Stuffed Vidalia Onions

Chicken Caprese Stuffed Vidalia Onions

Chef Holly Chute - Georgia Grown
As seen in the commercials during Where The Food Comes From television show featuring Chef Holly and Vidalia onions!
Print Recipe Pin Recipe
Servings 6


  • aluminum foil
  • ice cream scoop


  • 6 Vidalia Onions
  • 2 cups cooked chicken, diced
  • 1 cup grape tomatoes, halved
  • ¼ cup fresh basil, finely shredded
  • 8 ounces fresh mozzarella, diced. Note: Packaged shredded mozzarella can be substituted.
  • salt & pepper
  • olive oil


  • Preheat oven to 350°F.
  • Peel and cut ends off 6 onions. Use a small ice cream scoop to scoop out the centers of the onions; leave about a half inch wall around the outside. Set scooped onions aside for another use.
  • In a bowl, add 2 cups cooked chicken, 1 cup halved grape tomatoes, 8 ounces diced mozzarella cheese, and ¼ finely shredded basil. Combine well.
  • Season with salt and pepper and drizzle with olive oil. Toss lightly to combine.
  • Set each onion on a piece of aluminum foil large enough to wrap and seal them.
  • Fill each onion with chicken mixture. Wrap and seal each onion in the foil and place on baking sheet.
  • Bake for about 1 hour or until onions are tender.


    About the Author

    Chef Holly ChuteAs Executive Chef for the Georgia Departments of Agriculture and Economic Development, Holly is the most visible face of the Georgia Grown Program, which promotes locally grown and crafted products.
    Prior to her current position, she was Executive Chef of the Georgia Governor's Mansion, where she had the pleasure of serving six Georgia Governors. She has welcomed foreign heads of state, former U.S. presidents, supreme court justices... even members of England's Royal family.
    Holly was recently honored as a Disciples d'Escoffier and currently serves as President for the Atlanta Chapter of Les Dames d'Escoffier.