Cream Cheese Bacon Doritos Chicken (Print Version)
# Ingredients:
01 -
4 boneless skinless chicken breasts
02 -
8 oz cream cheese, softened
03 -
1 cup shredded cheddar cheese
04 -
6 slices cooked bacon, crumbled
05 -
2 cups crushed Doritos (any flavor)
06 -
1/2 cup all-purpose flour
07 -
2 large eggs, beaten
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
Salt and pepper to taste
11 -
Fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with non-stick spray.
02 -
Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Be cautious not to slice all the way through to maintain the structure for stuffing.
03 -
In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, salt, and pepper. Mix thoroughly until smooth and evenly combined.
04 -
Spoon the prepared cream cheese mixture into the pocket of each chicken breast. Press the edges together gently to seal the filling inside. Toothpicks can be used to secure the openings, if necessary.
05 -
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with the crushed Doritos.
06 -
Dredge each stuffed chicken breast in the flour, ensuring an even coating. Dip it into the beaten eggs, then press it into the crushed Doritos, coating all sides thoroughly.
07 -
Place the breaded chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through, and the Doritos coating is golden and crispy.
08 -
Remove the chicken from the oven, and if desired, garnish with freshly chopped parsley for a touch of color. Serve hot and enjoy the creamy, crispy combination.
# Notes:
01 -
To make this dish gluten-free, replace the all-purpose flour with a gluten-free flour blend, and ensure the Doritos and other ingredients are certified gluten-free while following the same instructions.