Bacon Wrapped Cream Cheese Stuffed Chicken Breast by CK
1 lb. Boneless skinless chicken breast cut into 4 – 4-ounce pieces
4 tablespoons cream cheese
1/4 cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon
Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4″ thick. Mix together softened cream cheese, chopped green onion, and pepper jack cheese. Put 1/4 of this mixture into the middle of each piece of chicken. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle. Wrap 1 to 2 slices of bacon around the chicken breast, secure with a toothpick, if needed. Place on baking sheet (with an edge on it) or a baking dish and bake for 30 minutes at 375 degrees F. Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side. Serve immediately.
Notes
* One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding as well.
* 1 lb. of chicken usually equals one large chicken breast cut in half. Cut each half in half again and you will have four 4 ounce pieces.
* This recipe is very adaptable to being basted with your favorite grilling sauce, marinade, chili sauce, or sweet and sour sauce during baking.

LOADED BAKED POTATO SOUP IN INSTANT POT by GKT
5 c. chicken broth or water
6 c. diced potatoes, in 1/2″ cubes
1 c. finely diced onion
2 gloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. cornstarch + 3 Tbsp. water
1 c. cheddar cheese, grated
1/4 c. heavy cream or half and half
1/2 c. sour cream
3 Tbsp. chopped chives or scallions
1/2 c. crumbled crisp bacon
Put the broth or water, potatoes, onions, garlic, salt and pepper in the Instant Pot. Close the lid and make sure the valve is set to sealing. Push the pressure cook (or manual) button and adjust time to 6 minutes. When it beeps that it’s done, flip the valve from sealing to venting for a quick release. Remove the lid and hit cancel. If you want a smooth soup, puree it now with an immersion blender, regular blender or food processor. If you like it chunky, leave it as is or mash some of it with a potato masher and leave some potato lumps. Stir together the corn starch and water until smooth. Press the Saute button and bring the soup to a boil. Add some of the cornstarch slurry and bring to a boil. Add more if you want it thicker, whisking constantly. Press cancel. Set aside a couple of tablespoons of grated cheese for garnish and when the soup stops boiling, add the cheese and stir until melted. Whisk in the cream and the sour cream. Save about one tablespoon of chives and the same amount of bacon for garnish and add the rest to the soup. Taste and salt and pepper if desired. Garnish with a dollop of sour cream and a sprinkling of cheese, chives and bacon.