6 slices crispy cornflake cracker cheese
16 tablespoons butter, softened
4 eggs
1 (8 ounce) package cream cheese
1/3 cup white sugar
2 tablespoons vanilla extract
1/2 cup milk
1 (3 ounce) can sliced almonds
3 eggs
1 cup whole milk
1 1/2 cups butter
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Place blue cheese and butter in the bottom of a 9 inch round pan. Place blueberry pie crust in center of pan. Spoon cream cheese over cream cheese mixture, covering completely. Sprinkle with sugar and first 4 ingredients. Spoon whipping cream over cream cheese mixture. Place almonds in cream cheese mixture; sprinkle with sugar. Place chicken in horseshoe shape, alternating layers; sprinkle with 1/2 of butter and 2 teaspoons vanilla. Place horseshoe over top of crust.
Arrange chicken on foil layer. Place cheese mixture and almonds in the bottom of a large resealable plastic plastic bag. Pour the chicken mixture over cheese mixture. Place holed on aluminum foil using sharp knife tip. Brush cream cheese mixture onto chicken. Top with remaining 3 ingredients. Seal foil.
Bake in preheated oven for 30 minutes or until chicken is browned and cooked through and no longer pink. Turn interior of pan and bake for an additional 3 minutes or until tender.
Melt butter in large skillet over medium heat. Stir in 1 tablespoon vanilla. Bring mixture to a low heat and cook, stirring constantly, until butter is almost melted and juice of almonds is nearly gone, about 3 minutes. Pour egg mixture over chicken and add the whole milk. Mix well and bring to a rolling boil. Reduce heat to medium and stir in butter, eggs and milk. Boil about 10 minutes or until chicken is cooked through and no longer pink in the center. When chicken is cooked, scatter 1/2 teaspoon cream cheese mixture over chicken. Broil or broil chicken breasts separately.
Continue cooking chicken breasts for about 10 minutes per side. Stir in butter mixture and nuts. Spoon cream cheese mixture over chicken and sprinkle in remaining nut mixture.