Awesome Stuffed Onions!

I'll be trying this soon.

looks yummy....why can't i just use ground chicken??

I do onions like i would do a baked potato. cut off end sprout side...leave root side intact to hold onion together. Little olive oil on foil and wrap onion in it. Once baked, i treat it like a baked potato...butter, salt, pepper. could do some sour cream if you like.

Calypso Jones wrote:looks yummy....why can't i just use ground chicken??

I do onions like i would do a baked potato.   cut off end sprout side...leave root side intact to hold onion together. Little olive oil on foil and wrap onion in it.  Once baked, i treat it like a baked potato...butter, salt, pepper.   could do some sour cream if you like.

Essentially, that's ground chicken . You'll find that finely chopped texture more flavorful and you know what kind of chicken you're getting. Store grind would work juyst as well.

Most of the excellent chicken patties here are really finely chopped chicken(not ground/ but course ground) with onion, green onion, garlic, celery, and seasoned with Cajun or Creole Sesoning.

I like the presentation of rolling them in individual segments.

I'm assuming the 200 degrees is C. That's about 400 F.
350 to be safe.

I'd go with 350 myself.

I made a buffalo chicken dip last night. Buffalo chickens are YUGE..and deadly.   Pretty good but on the spicy side. I had to dice the chicken breast myself. I think you're right though....you're more sure of what is in the chicken if you dice/shred yourself. there's a lot of BeyondMeat products sitting at the store. no one wants it. LOL

Calypso Jones wrote:I'd go with 350 myself.

I made a buffalo chicken dip last night. Buffalo chickens are YUGE..and deadly.     Pretty good but on the spicy side.  I had to dice the chicken breast myself.  I think you're right though....you're more sure of what is in the chicken if you dice/shred yourself.  there's a lot of BeyondMeat products sitting at the store.  no one wants it.  LOL

Lots of skin(fat) in ground chicken and ground turkey.
Never buy ground turkey . It's got more fat than 73%(the worst) ground beef.
Make sure it's ground turkey breast or white meat.

Tomorrow I'm going to town to get some boneless, skinless, chicken breasts on sale for $1.97/lb, and some onions.

Ok, this is a lot a prep for one person.  I've been prepping this for almost 2 hours.  
All I had was some large onions. It's in the oven now.

You're going to laugh at how ugly it is. It's ok.  All sizes. S'all gunna eat good.
Next time I'll use more chicken and less rice. Although 100 mg of rice is not very much.
Here's a pre-cook pic. They are ug-a-ly. Lol.
But they sure are smelling good.

And i made the finishing sauce just as directed and topped the onions. But it wasn't nearly as dark as in the vid.

It looks wonderful Chef Hawk. 2 Michelin stars.

Oh Lawd! I forgot to cover them with foil.
I think they will be ok. Prolly brown up better. Lol.