01 -
Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through. Season both sides with salt, pepper, paprika, and garlic powder.
02 -
In a medium bowl, combine the softened cream cheese, shredded cheese, crumbled bacon, garlic powder, and a pinch of salt and pepper. Mix thoroughly until well incorporated.
03 -
Spoon a generous amount of filling into each chicken pocket. If necessary, secure the edges with toothpicks to prevent the filling from escaping during cooking.
04 -
Place flour in one shallow bowl. Beat eggs with milk in a second bowl. Place crushed Doritos in a third bowl.
05 -
Dredge each stuffed chicken breast in flour, then dip into the egg mixture, and finally coat generously with crushed Doritos. Press the crumbs firmly onto the chicken to ensure proper adhesion.
06 -
Heat oil in a large skillet over medium heat. Carefully fry each chicken breast for about 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 74°C/165°F). Transfer to paper towels to drain excess oil.
07 -
Preheat oven to 190°C (375°F). Place the breaded chicken on a parchment-lined baking sheet and spray lightly with cooking spray. Bake for 25-30 minutes until golden and cooked through to an internal temperature of 74°C (165°F).
08 -
Allow the chicken to rest for 5 minutes before serving. Remove any toothpicks if used. Serve with your preferred dipping sauce or a fresh side salad.