Prep. Preheat oven to 400 F and line a rimmed baking sheet with parchment paper. Place the breadcrumbs/pork rinds (1 cup) in a wide-mouthed. Whisk the eggs (2) in a second wide-mouthed bowl -- set aside.
Combine softened cream cheese (8 Oz), mayonnaise (1/4 cup), and ranch dressing( 1 packet) mix in a large bowl with an electric mixer. Add bacon (8 slices) and cheddar cheese (1 cup), and mix until combined. Set the bowl aside.
Prep + stuff the chicken. Cut a pocket in the center of each of the chicken breasts (4 breasts) -- I find this is easiest to do by placing your hand over the top of the chicken breast and carefully using a sharp knife to cut into the center of the breast. Try not to pierce through to the other side. (Alternatively, you can butterfly the chicken and use toothpicks to hold it together!). Evenly distribute the filling into each of the breasts. Dip each of the breasts in the whisked eggs, then in the breadcrumbs/pork rinds, then place on your prepared baking sheet.
Bake + enjoy! Bake in the preheated oven for 26-28 minutes, or until the internal temp of the chicken reaches 165 F. Allow the chicken to rest for 10 minutes before slicing into it's cheesy, creamy GOODNESS!
Leftover filling? Save it! It's a delicious dip for crackers/veggies.
Nutritional information is for 1 chicken breast if you evenly divide the filling into 4 breasts, and uses pork rinds (not breadcrumbs):