by Jared Jeannotte

Created on: December 20, 2008

Grilled Chicken Stuffed Shells

Ingredients:

1 box large stuffed shells

2 lbs of sour cream

1/2 lb bacon

4 stalks green onion

2 tbs minced garlic

1/2 tsp oregano

16 oz shredded cheese (I prefer Colby/Jack)

Balsamic Vinegar

2.5 lbs chicken breast

20 OZ spaghetti sauce (I use ragu vegetable prima vera)

Begin by cooking your bacon till crisp. Set aside on paper towel to cool. Cut the green onion into approximately 1/8 inch sections. In a medium mixing bowl combine sour cream, minced garlic, oregano and green onion. Set aside and take the cooled bacon and crumble. Add the crumbled bacon into the mixture. Stir until all ingredients are spread evenly throughout the mix, cover and place in the fridge. Refrigerate for 12 hours for best taste.

Take out and thaw chicken breasts. Once breasts are no longer frozen, place on a heated grill. Once you flip the chicken the first time, pour a small amount of balsamic vinegar on the chicken. Repeat when the chicken is flipped again. Only add the vinegar to the first two flips as the vinegar can overpower the chicken if too much is used.

While the chicken is cooking, place a large pot of water to boil. Once the water is boiling add 2 Tbs of oil into the pot and then the shells. Cook the shells to an al-dente or slightly undercooked texture. Place noodles in a strainer and rinse until cool.

Once the chicken is no longer pink in the middle, take off the grill and slice into strips approximately 2 inches long and 1/2 inch wide and set aside.

Preheat oven to 350 degrees. Take your 15 X 10 glass baking dish and place 3/4 of a jar or approximately 7 oz of spaghetti sauce on the bottom of the pan. Spread till it covers the entire pan. With your mixture and shells close to each other, use a dinner spoon, hold open the shell and place one spoonful of mixture into the shell. Place the shell with the opening facing upwards into the pan. Repeat until either the shells or mixture is gone. Once all the shells are in the pan, spread the remaining spaghetti sauce evenly over the tops of the shells. Spread the chicken over the sauce covered shells and then cover with cheese. Place in oven and bake for 25-30 minutes.

When done, remove from oven and let cool for 2-4 minutes, serve with garlic bread for a tasty wonderful meal. Enjoy.

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