Ingredients

Instructions

  1. Heat oven to 400 degrees F.
  2. Heat 1 tablespoon oil in an 8- inch skillet on medium high heat. Add sliced shallots to hot oil; reduce heat to medium and sauté until tender. Remove from skillet with a slotted spoon to a small bowl.
  3. Place each chicken breast between 2 sheets of plastic wrap or waxed paper and using a meat mallet pound each breast to a thickness of 1/4-inch. Sprinkle 3/4 teaspoon salt over the 4 chicken breasts. Sprinkle half of each breast with 1 tablespoon blue cheese and equal portions cooked shallots. Fold uncovered half of breast over blue cheese.
  4. Put flour in a plate. In a wide bowl, whisk egg and water until frothy. Put bread crumbs on a plate. Holding stuffed breast together, dredge both sides of each breast in flour, then dip in egg, let excess egg drip off breast. Coat each breast with bread crumbs.
  5. Heat 3 tablespoons oil in a 12-inch oven-proof skillet over medium high heat. Pan fry chicken for 2 to 3 minutes per side until brown. Transfer skillet to oven, bake 8 to 10 minutes or until juices run clear.
  6. Cook corn, milk, and 1/2 teaspoon salt in the 8-inch skillet on medium heat for 5 minutes.
  7. Place corn mixture, Ranch dressing, and Cajun seasoning in a food processor. Pulse several times until well blended and corn has broken down (texture will not be smooth because of texture of the corn). Return corn mixture to skillet stir in butter and keep warm until ready to serve.
  8. Place a breast on each serving plate, top with corn sauce and sprinkle with pimento.