Chicken Stuffed Baked Sweet Onions Recipes

CARAMELIZED ONION AND GOUDA STUFFED CHICKEN

Steps:

• Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
• Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
• Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED CHICKEN AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

CHICKEN STUFFED BAKED SWEET ONIONS

Steps:

• 1. SKIN paper skin off ONIONS. CUT OFF ROOT BOTTOM. CUT OFF TOP 1/2 INCH OR MORE. PUT IN PAN OF WATER BRING TO A BOIL, TURN HEAT TO MEDIUM, pre boil FOR ABOUT 30 MINUTES. TILL SOFT BUT FIRM. REMOVE FROM PAN. DRAIN.
• 2. On a cutting board, insert the end of a butter knife to punch out the center of the onions. Leave about 2or 3outer onion rings for filling.
• 3. Crunch the buttery crackers. Put crackers on a plastic bag, and crush. I use the side of the soup can. Mix soup,chicken, and cracker crumbs.
• 4. STUFF ONIONS. Sprinkle with paprika. PUT IN A BUTTERD DISH, ADD 1/3 CUPS OF WATER. COVER DISH. PLACE IN A PRE-HEATED OVEN set at 400 F. for 30 minutes. Remove cover for the last 10 minutes.
• 5. Drain save a little water to mix with the sour cream. Serve with sour cream, sprinkle pepper and parsley on when serving....if desired. *** TIP: with the left over insides of the onions try my other recipe on JAP "CREAMED ONION SOUP, better than canned" Remember.......WASTE NOT..WANT NOT !

BAKED CHICKEN WITH SWEET ONIONS

Steps:

• Heat the oven to 350 F. Grease a large, shallow baking pan or roasting pan .
• In a bowl, food storage bag, or pie plate, combine the flour, salt, pepper, paprika, and garlic powder.
• Toss chicken pieces with the seasoned flour until thoroughly coated.
• Place a large, heavy skillet over medium-high heat; add the olive oil. Working in batches, add chicken pieces to the hot oil. Cook for about 5 minutes total, turning to brown the chicken pieces on all sides.
• Arrange the browned chicken pieces in the prepared baking pan.
• Add the onions to the skillet and cook for 2 to 3 minutes, just until softened and coated with oil.
• Arrange the sweet onion slices around the chicken.
• Bake the chicken for about 45 minutes, or until the chicken is thoroughly cooked .*

STUFFED SWEET ONIONS WITH BACON

Steps:

• Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion., In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture., Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

ONION STUFFED ROAST CHICKEN WITH POTATOES

Steps:

• In a skillet, melt 1 T butter over medium heat.
• Add onion, 1/4 teaspoon salt and a pinch each of pepper and thyme; saute until onion is light brown (about 10 minutes), then remove from the skillet and let cool to room temperature.
• In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
• Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
• Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
• Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
• Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.

STUFFED AND BAKED ONIONS

Steps:

• Peel onions. Cut a thick slice from the top of each one and reserve.
• Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.
• Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.
• Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.
• Bake, uncovered, in the preheated oven for 20 minutes.

BAKED STUFFED SWEET ONIONS

Steps:

• Preheat oven to 400°; peel onions and slice 1/2" from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright.
• Use a melon baller to hollow out the inside of each onion, leaving a 1/3" to 1/2" wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use.
• Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack.
• Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes.
• Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine.
• Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.

SWEET-HOT BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Pour olive oil into a bowl. Brush desired amount of olive oil on both sides of each chicken breast; set aside. Pour remaining oil into a 9x13-inch oven-safe glass baking dish. Mix in 2 tablespoons sweet hot mustard.
• Brush 1 tablespoon sweet hot mustard on 1 side of each breast and season with garlic and herb seasoning and pepper. Transfer to the prepared baking dish, placing the seasoned and mustard-lathered sides down. Repeat to season bare sides. Portion onion and garlic around chicken and put leftover pieces on top.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cover with aluminum foil and let sit for 10 minutes before serving.

BBQ CHICKEN STUFFED BAKED SWEET POTATOES RECIPE

Steps:

• Scrub the outside of each potato and remove any blemishes.
• Poke the outside of each sweet potato multiple times with a fork then place on a baking sheet and place on the middle oven rack.
• Heat oven to 425 degrees and bake for 45 minutes, or until a fork easily presses into the center.
• Meanwhile, spray a 9 x 13 inch baking dish with nonstick cooking spray.
• Place chicken breasts in prepared pan and cover with BBQ sauce.
• Bake at 375 degrees for 25-30 minutes, or place in the oven with the sweet potatoes for the last 20 minutes of cooking. Make sure chicken is cooked all the way through.
• Remove chicken and sweet potatoes from the oven.
• Shred cooked BBQ chicken.
• Cut each sweet potato down the middle and fill with shredded chicken.
• Divide mozzarella cheese, red onion and chopped cilantro evenly between each potato and put on top of each baked potato.
• Broil on high for 2-3 minutes, or until cheese is completely melted.
• Serve hot.

BAKED STUFFED ONIONS

Steps:

• Peel the onions leaving the root end uncut.
• Put the onions in a pot and cover them with water, bring to a boil then reduce heat and simmer for about 20 minutes.
• Remove the onions from the pot and cool.
• Preheat the oven to 350 degrees F.
• Cut off one quarter of the onion removing the root, scoop out a third of the inside (discard or use in some other recipe).
• Mix the bread crumbs, parmesan, garlic powder, oregano, green onion and 2 tablespoons of butter.
• Add salt and pepper to the bread crumb mixture if desired.
• Place the onions in a greased baking dish and fill with stuffing.
• Drizzle with the remaining tablespoon of butter.
• Bake the onions for 30-40 minutes or until soft.