A delightful twist on stuffed chicken, featuring a crispy coating and a creamy Cajun corn sauce.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and helps achieve the desired texture.
Heat 1 tablespoon of canola oil in a skillet over medium heat. Add the sliced shallots and sauté until tender. Remove from the skillet and set aside.
Cook the shallots until they are translucent for the best flavor.
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch.
Even thickness ensures the chicken cooks uniformly.
Season the chicken breasts with salt. On one half of each breast, place some blue cheese and sautéed shallots. Fold the other half over to enclose the filling.
Secure the edges with toothpicks if needed to keep the filling inside.
Dredge each stuffed chicken breast in flour, dip in beaten egg, and coat with panko breadcrumbs.
Press the breadcrumbs gently onto the chicken to ensure they stick well.
Heat the remaining oil in an oven-proof skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 2-3 minutes per side.
Searing locks in the juices and adds a flavorful crust.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the chicken is cooked through.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
In the same skillet, combine the corn, milk, and Cajun seasoning. Cook over medium heat for 5 minutes.
Stir occasionally to prevent the milk from scalding.
Transfer the corn mixture to a food processor. Add the ranch dressing and pulse until blended but still slightly chunky.
Blend to your preferred consistency for a personalized touch.
Return the sauce to the skillet, stir in butter, and keep warm until serving.
The butter adds a rich, creamy finish to the sauce.
Serve each chicken breast topped with the Cajun corn sauce and a sprinkle of chopped pimiento.
Garnish with fresh herbs for an extra pop of color and flavor.
