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1
Heat oven to 400 degrees F.
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2
Heat 1 tablespoon oil in an 8- inch skillet on medium high heat.
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3
Add sliced shallots to hot oil; reduce heat to medium and saute until tender.
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4
Remove from skillet with a slotted spoon to a small bowl.
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5
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.
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6
Sprinkle 3/4 teaspoon salt over the 4 chicken breasts.
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7
Sprinkle half of each breast with 1 tablespoon blue cheese and equal portions cooked shallots.
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8
Fold uncovered half of breast over blue cheese.
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9
Put flour in a plate.
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10
In a wide bowl, whisk egg and water until frothy.
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11
Put bread crumbs on a plate.
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12
Holding stuffed breast together, dredge both sides of each breast in flour, then dip in egg, let excess egg drip off breast.
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13
Coat each breast with bread crumbs.
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14
Heat 3 tablespoons oil in a 12-inch oven-proof skillet over medium high heat.
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15
Pan fry chicken for 2 to 3 minutes per side until brown.
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16
Transfer skillet to oven, bake 8 to 10 minutes or until juices run clear.
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17
Cook corn, milk, and 1/2 teaspoon salt in the 8-inch skillet on medium heat for 5 minutes.
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18
Place corn mixture, Ranch dressing, and Cajun seasoning in a food processor.
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19
Pulse several times until well blended and corn has broken down (texture will not be smooth because of texture of the corn).
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20
Return corn mixture to skillet stir in butter and keep warm until ready to serve.
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21
Place a breast on each serving plate, top with corn sauce and sprinkle with pimento.
