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Cream Cheese & Bacon Stuffed Doritos Chicken

Cream Cheese and Bacon Stuffed Doritos Chicken

Juicy chicken breasts stuffed with a rich cream cheese and crispy bacon filling, coated in crushed Nacho Cheese Doritos, and baked until shatteringly crispy and golden — an incredibly indulgent dinner ready in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
45 minutes
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 4 large boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • For the Cream Cheese Bacon Filling:
  • 8 oz 225g cream cheese, softened
  • 6 strips bacon cooked crispy and crumbled
  • 1 cup shredded cheddar cheese
  • 2 cloves garlic minced
  • 2 tablespoons fresh chives or parsley chopped
  • 1/4 teaspoon black pepper
  • For the Doritos Crust:
  • 2 bags 5 oz each Nacho Cheese Doritos, crushed
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper optional
  • Optional Topping:
  • 2 strips extra bacon crumbled
  • 2 tablespoons fresh parsley chopped
  • Drizzle of honey or hot sauce

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick cooking spray.
  2. In a mixing bowl combine softened cream cheese, crumbled bacon, shredded cheddar, minced garlic, chives, and black pepper. Mix until well combined and creamy. Set aside.
  3. Slice each chicken breast horizontally through the thickest part almost all the way through to create a pocket. Season inside and outside with garlic powder, smoked paprika, onion powder, salt, and pepper.
  4. Divide the cream cheese filling evenly among the four chicken breasts and spoon it into each pocket. Leave about 1/4 inch of space at the edge. Press the chicken closed and secure with 2 to 3 toothpicks.
  5. Crush Doritos in a zip-lock bag until you have a fine even crumb. Pour into a shallow dish and mix in garlic powder and cayenne if using.
  6. Set up a breading station with flour in one dish, whisked eggs and milk in a second dish, and crushed Doritos in a third. Dredge each stuffed chicken breast in flour, dip in egg wash, then press firmly into the Doritos crumbs coating all sides evenly.
  7. Place coated chicken on the prepared wire rack and bake for 28 to 32 minutes until the internal temperature reaches 165°F (74°C) and the crust is deeply golden and crispy. Do not turn the chicken during baking.
  8. Remove toothpicks and let the chicken rest for 5 minutes before slicing. Top with extra crumbled bacon, fresh parsley, and a drizzle of hot sauce or honey. Serve immediately.

Notes

Always use a meat thermometer to confirm internal temperature reaches 165°F (74°C).
Soften cream cheese fully at room temperature for 30 to 60 minutes before mixing.
Do not skip the flour step — it helps the egg wash and Doritos crust adhere properly.
Try Cool Ranch or Spicy Nacho Doritos for a different flavor twist.
Can be stuffed and coated up to 24 hours in advance and refrigerated until ready to bake.