Step 1: Preheat your oven to 375°F (190°C). If pan-frying, prepare a frying pan with about 1 inch of oil and heat over medium heat.
Step 2: In a small bowl, combine the softened cream cheese, shredded mozzarella, and chopped cooked bacon. Mix until all ingredients are well incorporated and creamy.
Step 3: Carefully create a pocket in the side of each chicken breast using a sharp quality chef's knife. Be sure not to cut all the way through, forming a deep pocket for the stuffing.
Step 4: Generously fill each chicken breast pocket with the cream cheese and bacon mixture. Use toothpicks to secure the openings if you find the filling escaping.
Step 5: Set up your breading stations. In one shallow dish, place the all-purpose flour. In a second shallow dish, beat the two large eggs. In a third shallow dish, combine the crushed Nacho Cheese Doritos with garlic powder, paprika, salt, and pepper. Mix well.
Step 6: Dredge each stuffed chicken breast first in the flour, ensuring it's fully coated. Then dip it into the beaten eggs, letting any excess drip off. Finally, coat it thoroughly with the crushed Dorito mixture, pressing gently to ensure the crumbs adhere well.
Step 7: Cook the chicken using your preferred method. For oven-baking: Place the breaded chicken breasts on a lightly greased baking sheet and bake for 25–30 minutes, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C). For pan-frying: Fry each piece in the heated oil for 5–7 minutes per side until golden, crispy, and fully cooked to an internal temperature of 165°F (74°C).