Roast Chicken with Stuffed Onions

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
1
hr.
45
min.
Servings

6 servings

Stuffed onions work the same way as stuffed peppers. In this recipe, they're filled with a creamy, nutty spinach mixture and served with roasted chicken.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cut 1/2-inch-thick slice from top of each onion; discard top. Trim bottoms so onions stand upright. Scoop out centers of onions, leaving 1/2-inch-thick shells. Stand onion shells in pie plate. Add 1/2 cup water; cover.
  • Place removed onion centers in blender container. Add dressing and mustard; blend until smooth. Place chicken in 13x9-inch baking dish; brush with dressing mixture.
  • Bake chicken 45 min.; baste with dressing mixture. Return to oven with onion shells. Bake 20 min. Meanwhile, combine cream cheese, spinach, nuts and cracker crumbs.
  • Spoon spinach mixture into onion shells. Bake 25 min. or until chicken is done (165ºF) and onions are tender. Serve chicken with onions.

Variation

Prepare using KRAFT Lite Zesty Italian Dressing and PHILADELPHIA Neufchatel Cheese.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 480
% Daily Value
Total fat 30g
Saturated fat 9g
Cholesterol 115mg
Sodium 690mg
Carbohydrate 19g
Dietary fiber 4g
Sugars 9g
Protein 35g
   
Vitamin A 120 %DV
Vitamin C 8 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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