BAKED CHICKEN AND ONIONS
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 6
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.
CHEESE-STUFFED SWEET ONIONS
These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It's all delicious! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Side Dishes
Time 4h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions., Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.
Nutrition Facts : Calories 137 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CHICKEN STUFFED BAKED SWEET ONIONS
I have a few WALLA WALLA onions left. So I decided to combine a few recipes...and came up with my own for a delicious baked onion. This is a nice side dish to be served as is...or with sour cream. I think I might name it: Nancy,s "MOON OVER SPOKANE, BAKED ONIONS" LOL...just kidding! Please enjoy... 9/29/12
Provided by Nancy J. Patrykus
Categories Vegetables
Time 5m
Number Of Ingredients 7
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 .*
Nutrition Facts : Calories 389 kcal, Carbohydrate 23 g, Cholesterol 86 mg, Fiber 2 g, Protein 29 g, SaturatedFat 5 g, Sodium 397 mg, Sugar 6 g, Fat 20 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CARAMELIZED ONION AND GOUDA STUFFED CHICKEN
Onion haters will turn into onion lovers when they try this easy-to-make stuffed chicken breast.
Provided by CountryGirlGourmet
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 1h15m
Yield 4
Number Of Ingredients 5
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).
Nutrition Facts : Calories 421.4 calories, Carbohydrate 34.2 g, Cholesterol 94.9 mg, Fat 17 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 7.5 g, Sodium 992.3 mg, Sugar 8.2 g
BAKED STUFFED ONIONS
Make and share this Baked Stuffed Onions recipe from Food.com.
Provided by _Pixie_
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 205, Fat 8, SaturatedFat 4.6, Cholesterol 18.9, Sodium 241.2, Carbohydrate 28.7, Fiber 3, Sugar 7.7, Protein 5.5
STUFFED AND BAKED ONIONS
Takes a little extra work, but well worth the effort. Nice accompaniment for roast beef or roast pork.
Provided by PJ's kitchen
Categories Side Dish Vegetables Onion
Time 1h10m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 193 calories, Carbohydrate 14.6 g, Cholesterol 27 mg, Fat 14.6 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 244.5 mg, Sugar 5.1 g
BAKED STUFFED SWEET ONIONS
The mildness of sweet onions make them ideal for this delicately hearty side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Peel onions; slice 1/2 inch from top of each, and discard. Slice just enough from the root end so that onions stand upright. Using a melon baller, hollow out the insides, leaving a 1/3- to 1/2-inch-thick shell. Set aside. Finely chop removed parts, and set 1 cup chopped onion aside. Discard remaining onion or reserve for another use.
- Bring a large pot of water to a boil; add salt. Gently submerge onion shells, and boil 5 minutes. Remove with a slotted spoon; transfer to a wire rack to dry.
- Make the stuffing: In a large saute pan, heat 1 tablespoon oil over medium heat. Add reserved chopped onions, and cook until translucent, about 8 minutes. Add mushrooms and ham, and season with salt and pepper; cook until mixture is browned, about 5 minutes. Add Madeira; deglaze pan, stirring with a wooden spoon to loosen any brown bits on bottom. Remove from heat, and transfer to a small mixing bowl; let cool slightly, 2 to 3 minutes. Add parsley and Gruyere cheese, and stir to combine.
- Fill boiled onion shells with stuffing. Place in a small roasting pan; drizzle with remaining tablespoon oil. Cover with aluminum foil. Bake until tender, about 50 minutes; remove foil after 40 minutes to allow stuffing to brown.
ONION STUFFED ROAST CHICKEN WITH POTATOES
Roast chicken is great, because not only do you have one meal right there, you get to use the leftover meat for sandwiches, taco salad, soup, stir-fry, casseroles, etc...not to mention homemade chicken stock! This is a moist and simple way to prepare a roast chicken. It's even better when you add some garlic to the thyme butter!
Provided by A Messy Cook
Categories Whole Chicken
Time 1h55m
Yield 1 chicken
Number Of Ingredients 7
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.
Nutrition Facts : Calories 4077.6, Fat 255.9, SaturatedFat 105.1, Cholesterol 992.4, Sodium 3118.4, Carbohydrate 238.7, Fiber 31.3, Sugar 16.4, Protein 204.4
BAKED STUFFED SWEET ONIONS
Sweet onions stuffed with ham, cremini mushrooms and Gruyere cheese. A summer must at our house when the new crop of sweet onions come on.
Provided by sugarpea
Categories Ham
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 226.3, Fat 13.1, SaturatedFat 4.2, Cholesterol 30.3, Sodium 776.7, Carbohydrate 13.6, Fiber 2, Sugar 5.6, Protein 12.8
STUFFED SWEET ONIONS WITH BACON
This unexpected side dish is perfect to serve alongside grilled steak or pork chops. Even if you're not an onion fan, the low heat and long cooking time of this dish mellows and sweetens the sometimes sharp raw onion flavors that many dislike.-Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Side Dishes
Time 4h45m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 284 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 641mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 5g fiber), Protein 11g protein.
BBQ CHICKEN STUFFED BAKED SWEET POTATOES RECIPE
BBQ Chicken Stuffed Baked Sweet Potatoes are a healthy recipe filled with flavor. A soft, sweet potato baked in the oven and topped with barbecue chicken, red onion, mozzarella cheese and cilantro.
Provided by Elyse Ellis
Categories Main Course
Time 1h20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 318 kcal, Carbohydrate 47 g, Protein 20 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 307 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
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