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Chicken Stuffed Sweet Onions

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Serves 4 | Prep Time | Cook Time

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Ingredients You'll Need

4 sweet onions (such as VeriSweet or Vidalia)
2 cups cooked and diced chicken
1/2 cup coarsely grated Monterey Jack cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup fine dry bread crumbs
1/4 cup milk
1 egg, beaten
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon dried tarragon, crumbled
1/4 teaspoon dried oregano, crumbled


When preparing onions for stuffing, remove and chop 1/2 cup of inner portion before cooking.

To prepare onions for stuffing, Peel onions and cut 1/2-inch slice off the top.

Slice a smaller section from the root end, just enough so the onion will stand upright without tipping over.

Cook the onion in a large pot of boiling water until just barely tender, about 15 minutes; drain.

Scoop out the centers, leaving a 1/2-inch shell.

(Alternately, if you want to retain some uncooked onion, scoop out the center portion before boiling, then boil for only 5 to 7 minutes. - Onion shells also can be prepared and left raw until stuffed, or cooked in the microwave oven.)

Preheat the oven to 350 degrees.

In a large bowl, combine all the remaining ingredients, including the reserved chopped onion, and mix well.

Fill the prepared onion shells with the chicken mixture and arrange in a deep casserole.

Bake, covered, for 15 minutes.

Remove the cover and bake for 15 minutes longer, until the filling is very hot with a golden crust.

Serve as a simple entree with a tossed green salad.

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