Cream Cheese and Bacon Stuffed Doritos Chicken
This recipe takes the classic stuffed chicken breast and gives it a modern, zesty twist. The secret lies in the triple-threat filling: tangy chive and onion cream cheese, smoky bacon bits, and a rich cream of bacon soup that ensures the chicken remains juicy throughout the baking process. The Doritos crust provides a satisfying “crunch” that perfectly contrasts the creamy interior.
Why You’ll Love This Recipe
- Extreme Texture: Features a shatteringly crisp Doritos coating and a molten cheese center.
- Flavor Explosion: Combines the zest of nacho cheese chips with the smoky saltiness of real bacon.
- Juiciness Guaranteed: The use of condensed soup in the filling prevents the white meat from drying out in the oven.
Ingredients
To create this masterpiece, you will need the following key components:
| Category | Item | Quantity |
| The Filling | Chive and Onion Cream Cheese | 7.5 oz |
| Campbell’s Condensed Cream of Bacon Soup | 10.5 oz | |
| Shredded Mozzarella Cheese | 1 cup | |
| Real Bacon Bits | 1/2 cup | |
| The Chicken | Boneless Skinless Chicken Breasts | 4 large |
| The Crust | Nacho Cheese Doritos | 1 large bag (crushed) |
Instructions
1. Prepare the Savory Filling
In a medium bowl, combine the chive and onion cream cheese, condensed cream of bacon soup, shredded mozzarella, and bacon bits. Mix until the ingredients are well-incorporated into a thick, creamy paste.
2. Stuff the Chicken
Preheat your oven to 375°F (190°C). Using a sharp knife, cut a pocket into the thickest part of each chicken breast, being careful not to cut all the way through. Spoon a generous amount of the cream cheese mixture into each pocket. Secure the edges with toothpicks if necessary to keep the filling contained.
3. The Doritos Coating
Crush the Doritos into fine crumbs using a food processor or a sealed plastic bag and a rolling pin. Lightly brush the outside of the stuffed chicken with a little extra bacon soup or melted butter, then dredge each breast in the Doritos crumbs until fully and thickly coated.
4. Bake Until Golden
Place the chicken on a parchment-lined baking sheet. Bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is a deep, toasted orange.
Pro-Tips for Success
- Chill the Filling: If the cream cheese mixture feels too soft, pop it in the fridge for 15 minutes before stuffing; this helps it stay inside the chicken during the initial stages of baking.
- Double Crunch: For an extra-thick crust, dip the chicken in an egg wash before coating it in the crushed chips.
- Serving Suggestion: This dish pairs perfectly with a crisp garden salad or roasted green beans to balance out the richness of the bacon and cheese.
