Chicken-stuffed OnionFrom mystic_river1 7 years ago
- Refrigerated butter-flavored cooking spray shopping list
- 4 large sweet onions shopping list
- 1 1/3 cups cooked long-grain white rice shopping list
- 2 ounces lean ham, minced shopping list
- 1 pound ground chicken breast shopping list
- 2 large cloves garlic, minced shopping list
- 2 large plum tomatoes, seeded and finely chopped shopping list
- 2 tablespoons tomato paste shopping list
- 2 tablespoons chopped parsley shopping list
- 1 teaspoon crushed dried thyme shopping list
- salt (optional) shopping list
- Freshly ground pepper, to taste shopping list
- 1 cup shredded monterey jack cheese shopping list
- 1 cup evaporated skim milk shopping list
How to make it
- Preheat oven to 3325�F.
- Lightly coat a shallow 3-quart casserole with the cooking spray.
- Set aside.
- Cut a slice from the root end of each onion so they stand upright. Cut off the top quarter of the onions.
- Cut a cone shape into each onion and, using a small spoon, scoop out the centers, leaving a shell about 1/4-inch thick.
- Finely chop the centers of the onions and set aside.
- Cook the onion shells in boiling water to cover until the shells are tender but still hold their shape.
- Using a slotted spoon, remove the onions from the water and drain upside down on paper towels.
- Place the cooked rice over the bottom of the prepared casserole. Sprinkle with the minced ham.
- Crumble the ground chicken into a large nonstick skillet.
- Set over medium-high heat and saute until the chicken is no longer pink, about 5 minutes, breaking up the clumps of chicken with a wooden spoon.
- Add the reserved chopped onion, and the garlic.
- Saute for 5 minutes, stirring frequently.
- Stir in the tomatoes, tomato paste, parsley, and thyme.
- Taste and season with salt (if using) and pepper.
- Remove from the heat.
- Arrange the onion shells over the rice and spoon the chicken mixture into the onion shells, mounding slightly on top.
- Sprinkle with the cheese and pour the evaporated milk over all.
- Bake, uncovered, for 1 to 1 1/4 hours, until onions are tender and the rice is crusty brown.
- Serve at once.
People Who Like This Dish 9
The Cookmystic_river1 Bradenton, Florida
The Rating5 people
Love sweet onions. This is a novel way to prepare them. Inspiring as always. Got my 5!danadooley in Singapore loved it