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.
2. Make the filling:
In a bowl, mix together the softened cream cheese, shredded cheese, crumbled bacon, garlic powder, and a pinch of salt and pepper.
Spoon a generous amount of filling into each chicken pocket. Secure the edges with toothpicks if needed to keep the filling inside.
3. Set up breading stations:
Place flour in one shallow bowl.
Beat eggs with milk in a second bowl.
Place crushed Doritos in a third bowl.
4. Bread the chicken:
Dredge each stuffed chicken breast in flour, then dip into the egg mixture, and finally coat generously with crushed Doritos. Press the crumbs onto the chicken to help them stick.
5. Cooking options:
To fry:
Heat oil in a skillet over medium heat.
Carefully fry each chicken breast for about 4–5 minutes per side until golden brown and cooked through (internal temp should be 165°F or 74°C).
Drain on paper towels.
To bake:
Preheat oven to 375°F (190°C).
Place the breaded chicken on a baking sheet lined with parchment paper and spray lightly with cooking spray.
Bake for 25–30 minutes or until golden and cooked through.
6. Serve:
Let the chicken rest for 5 minutes. Remove toothpicks if used.
Serve with your favorite dipping sauce or a side salad.
