Cheesy Bacon Chicken (Print Version)
# Ingredients:
→ Protein
01 -
4 chicken breasts, boneless and skinless
→ Stuffing
02 -
1 block (226g) of cream cheese, softened
03 -
1 cup of shredded cheddar or mozzarella cheese
04 -
6 pieces of cooked bacon, crumbled
→ Seasonings
05 -
1/2 teaspoon of paprika
06 -
1/2 teaspoon of garlic powder
07 -
Fresh black pepper and salt to taste
→ Coating
08 -
2 cups of Nacho Cheese Doritos, crushed
09 -
1 tablespoon of milk
10 -
2 eggs, beaten
11 -
1 cup of regular all-purpose flour
12 -
Oil for frying or spray for baking
# Instructions:
01 -
Carefully cut a pocket into each chicken breast from the side. Make sure not to slice all the way through. Add garlic powder, paprika, salt, and pepper to both sides for flavor.
02 -
In a bowl, combine the cream cheese, shredded cheese, crumbled bacon, a little garlic powder, and seasoning. Mix it all together till smooth.
03 -
Stuff each chicken breast with the cheesy mix. Use toothpicks if needed to keep the filling secure while cooking.
04 -
Set up your stations. Fill one shallow dish with flour, another with an egg-and-milk wash, and a third with crushed Doritos.
05 -
Coat each stuffed chicken breast in flour first. Dip it into the egg wash next and then cover it completely in crushed Doritos. Press them gently to stick well.
06 -
Warm oil in a large skillet over medium heat. Fry the chicken about 4 to 5 minutes on each side until golden and thoroughly cooked (inside should hit 74°C/165°F). Let excess oil drain on paper towels.
07 -
Set the oven to 190°C (375°F). Arrange the chicken on a parchment-lined baking tray and give them a quick spray of cooking oil. Bake for roughly 25 to 30 minutes until golden and cooked through at 74°C (165°F) inside.
08 -
Let the chicken sit for 5 minutes to rest. Remove any toothpicks if added. Serve warm with a fresh salad or dipping sauce.
# Notes:
01 -
This dish mixes crispy nacho flavor with a creamy center, making stuffed chicken more exciting!
02 -
Want fewer calories? Go for baking instead of frying.