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Preheat the oven to 450 degrees F.
Line a baking sheet with foil and set aside.
Add 1 ½ cups of bacon bits to a food processor. Add the garlic and salt and pulse until chopped into small pieces. Transfer the mixture to a large bowl.
Add the mayonnaise to a medium bowl and mix with Ranch seasoning.
Dip each chicken breast into the mayo mixture, then roll in the bacon mixture until well coated. Place on the baking sheet. Repeat with the remaining chicken breast.
Sprinkle with cheddar cheese on top and the remaining bacon.
Bake for 15-20 minutes, until the chicken is cooked through. The internal temperature when an instant thermometer is inserted in the thickest part of the meat should be 165F.
Garnish with chopped parsley and serve.