Cream rubbish and Bacon Stuffed Doritos Chicken 🤤 🤤
constituents
4 boneless, skinless funk guts
mug cream rubbish, softened
/ 2 mug cooked bacon, atrophied
mug tattered cheddar rubbish
2 mugs nacho rubbish- seasoned Doritos, crushed into fine motes
mug each- purpose flour
2 large eggs, beaten
teaspoon milk
swab and pepper to taste
2 soupspoons olive oil painting
Directions
Prepare the Chicken Preheat your roaster to 375 °F( 190 °C). Using a sharp cutter, cut a fund into the side of each funk bone, being careful not to cut all the way through.
Prepare the Filling In a medium coliseum, mix together the softened cream rubbish, atrophied bacon, and tattered cheddar rubbish. Season with swab and pepper to taste.
Stuff the Chicken ladle the cream rubbish admixture into each funk bone fund, stuffing it unevenly. Use toothpicks to secure the edges of the funk guts if demanded.
Prepare the Breading Station Place the crushed Doritos in a shallow coliseum. Place the flour in another shallow coliseum. In a third shallow coliseum, whisk together the beaten eggs and milk.
Bread the Chicken Roll each stuffed funk bone in the flour, shaking off any excess. Dip it into the egg admixture, also roll it in the crushed Doritos, pressing the motes onto the funk to fleece it well.
Cook the Chicken Heat the olive oil painting in a large roaster-safe skillet over medium-high heat. Add the breaded funk guts and sear for 2- 3 twinkles per side until golden brown.
Singe the funk Transfer the skillet to the preheated roaster and singe for 20- 25 twinkles, or until the funk is cooked through and the stuffing is hot and bubbly.
Serve Remove the toothpicks and let the funk rest for 5 twinkles before serving. Serve hot and enjoy!