Begin by preheating your oven to 400°F and lining a baking sheet with parchment paper.

Cook the bacon until crispy as per package directions. Drain on paper towels and chop finely.

In a mixing bowl, blend the softened cream cheese, mayonnaise, shredded cheddar cheese, and one teaspoon of ranch seasoning until smooth.

On a cutting board, take each chicken breast and slice sideways almost to the end, forming a pocket. Spread the cheese mixture into the pocket and top with crumbled bacon.

Close the chicken breasts by folding the top over the filling.

Combine the flour with the remaining two teaspoons of ranch seasoning in a small dish. Place the stuffed chicken in a Ziploc bag with the flour mixture and shake gently until coated.

Prepare a shallow dish with beaten egg white and another with panko crumbs. First, dip each chicken breast in the egg white, then coat with panko on all sides.

Heat canola oil in a large skillet over medium-high heat. If needed, cook the breasts in batches using a teaspoon of oil for each batch.

Carefully place the coated chicken in the skillet and fry for about a minute until golden brown. Flip and fry the other side for another minute.

Transfer the chicken breasts to the prepared baking sheet and bake for 25-30 minutes, or until fully cooked.