Pin
Chicken breasts hold a cheddar, cream cheese and turkey bacon filling beneath a crushed-chip coating. Keeping the pockets modestly filled makes the breading easier to secure.
Ingredients and measurements
- 8 ounces cream cheese, softened
- 6 slices turkey bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder; Salt, to taste
- Black pepper, to taste
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Nacho Cheese Doritos, crushed; Non-stick cooking spray or a small amount of oil
Preparation and baking
- Stage 1
Heat the oven to 375°F. Line a rimmed baking sheet and lightly oil it. Cook the turkey bacon according to its package, then crumble it; use cooked bacon in the filling.
- Stage 2
Mix softened cream cheese, cheddar, bacon, garlic powder and onion powder. Add pepper and only a little salt, since the chips and cheese already season the dish.
- Stage 3
Cut a pocket along the thick side of each breast without cutting through. Divide filling into four portions. Fill only what each pocket can hold and reserve any excess in a small oven-safe dish for separate thorough cooking. Secure openings with toothpicks, counting them.
- Stage 4
Set out flour, beaten eggs and crushed chips in separate shallow bowls. Dust each breast with flour, dip in egg, then press into the crumbs. Discard coating mixtures that touched raw chicken.
- Stage 5
Arrange with space between pieces and mist the tops with cooking spray. Begin checking at about 25 minutes; continue until the thick chicken and center of the filling reach 165°F. Shield a darkening coating loosely with foil if needed.
- Stage 6
Rest briefly and remove every toothpick before serving. If filling escaped, check it is thoroughly heated before serving it with the chicken.
Breast sizes vary. A bulging pocket is harder to seal, so leave its edges clear rather than forcing in the full portion.
How much filling fits?
Crush chips into small crumbs with a few tiny flakes. Large shards fall off easily and can leave gaps in the coating.
How fine should the chips be?
Insert the thermometer from the side into the thick meat and then check the stuffing separately. A crisp surface does not establish the center temperature.
How is doneness checked?
Bread shortly before baking. Prolonged contact with the moist filling and egg softens the crumbs.
Can the coating wait?
Refrigerate leftovers promptly in shallow containers within two hours, or within one hour above 90°F. Keep at 40°F or below and reheat leftovers to 165°F.
Storage and serving
For more recipes to serve alongside, see chicken buttered noodles or healthy cowboy caviar salad. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived recipe, with clarified ingredient allocation and preparation checks. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only; it is not the source of the complete formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- How much filling fits?
Breast sizes vary. A bulging pocket is harder to seal, so leave its edges clear rather than forcing in the full portion.
- How fine should the chips be?
Crush chips into small crumbs with a few tiny flakes. Large shards fall off easily and can leave gaps in the coating.
- How is doneness checked?
Insert the thermometer from the side into the thick meat and then check the stuffing separately. A crisp surface does not establish the center temperature.
- Can the coating wait?
Bread shortly before baking. Prolonged contact with the moist filling and egg softens the crumbs.