1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Carefully slice a pocket into each chicken breast. I like to do this by placing the chicken on a cutting board and sliding a sharp knife horizontally through the thickest part without cutting all the way through. This is where the cheese and bacon will go—think of it as creating a little treasure chest.
3. In a bowl, mix together the shredded cheddar cheese and chopped cooked bacon. Stuff each chicken breast pocket with this cheesy, bacon-y mixture. Don’t overstuff, or the filling might spill out while cooking.
4. Set up your dredging station: In one shallow dish, combine the flour, garlic powder, smoked paprika, salt, and black pepper. In a second shallow dish, whisk together the eggs and milk. In a third, place the crushed Doritos.
5. Dip each stuffed chicken breast first into the flour mixture, coating all sides, then dip into the egg wash, and finally press into the crushed Doritos to create a crispy crust. Press gently so the chips stick, but don’t crush the chicken or filling.
6. Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the chicken breasts. Cook for about 3-4 minutes per side until the crust is golden brown and crispy. Be gentle when flipping to keep the crust intact.
7. Transfer the browned chicken breasts to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cheese inside should be melted and bubbly.
8. Remove from the oven and let rest for 5 minutes. This helps the juices redistribute and keeps the chicken moist—one of my favorite kitchen lessons learned after many dry chicken attempts.
9. Garnish with chopped fresh parsley if desired, and serve immediately.

Looking back, I remember my very first attempt at stuffed chicken was a bit of a kitchen disaster—cheese melting everywhere, a Doritos mess on the floor, and my kids laughing as I tried to keep it all together. But that’s home cooking for you: imperfect and joyful.