Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz chive and onion cream cheese
- 1 can (10.5 oz) condensed cream of bacon soup
- 1 cup shredded mozzarella cheese
- 1/2 cup real bacon bits
- 1 large egg, beaten
- 2 cups crushed Nacho Cheese Doritos
Ingredients and Why They Matter
Chicken breasts are the base and provide lean, neutral protein that pairs well with rich fillings and crunchy coatings. Butterflying them into pockets creates space for the filling without needing toothpicks if you don’t overstuff.
Chive and onion cream cheese adds tang, creaminess, and built‑in herb and onion flavor so you don’t need extra aromatics. Condensed cream of bacon soup intensifies the smoky, savory bacon flavor and makes the filling extra creamy and scoopable.
Shredded mozzarella melts smoothly and stretches a bit in the center, adding mild cheesiness without overpowering the bacon and Doritos. Real bacon bits reinforce the smoky flavor and add meaty texture in the filling; using real bacon (cooked and crumbled) or high‑quality bacon bits gives the best result.
A beaten egg brushed on the chicken acts like glue to help the Doritos adhere and crisp in the oven. Crushed Nacho Cheese Doritos form a bold, crunchy outer coating that bakes up crisp and flavorful—essentially a seasoned, cheesy crumb without any extra prep. Different Doritos flavors can change the character of the dish dramatically.
Step-by-Step Instructions
Step 1: Prep the Pan and Oven
- Preheat the oven to 375°F (190°C).
- Grease a 9×13‑inch baking dish with cooking spray or a thin layer of oil to help prevent sticking and make cleanup easier.
Step 2: Make the Filling
- In a mixing bowl, combine the chive and onion cream cheese and condensed cream of bacon soup.
- Use an electric mixer to blend until the mixture is smooth and fully combined.
- Stir in the shredded mozzarella and real bacon bits until evenly distributed. Set the filling aside.
Step 3: Prep and Stuff the Chicken
- Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally into the thickest side of the breast to create a pocket, stopping before cutting all the way through so the other side stays intact.
- If you like, season the inside lightly with salt and pepper (optional but helpful, since the filling and Doritos are already salty).
- Spoon a portion of the cream cheese–bacon filling into each pocket, dividing it evenly among the four breasts.
- Press the edges gently to help seal; avoid overstuffing so the filling stays mostly inside as it bakes.
Step 4: Coat with Egg and Doritos
- Place the stuffed chicken breasts in the greased baking dish.
- Brush the tops and sides of each chicken breast with the beaten egg, making sure to cover the surface where the Doritos will stick.
- Sprinkle the crushed Nacho Cheese Doritos generously over the chicken, pressing gently so the pieces adhere to the egg‑coated surfaces. Aim to cover as much of the exposed chicken as possible for maximum crunch.
Step 5: Bake and Rest
- Bake in the preheated 375°F oven for about 33–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.
- The Doritos should look golden and crisp, and the filling should be hot and bubbly inside.
- Remove the dish from the oven and let the chicken rest for a few minutes before serving; this helps the juices redistribute and makes the filling slightly less molten.