2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped celery
4 cloves garlic, minced
1 cup water
2 teaspoons salt
4 skinless, boneless chicken breast halves
Preheat oven to 350 degrees F (175 degrees C).
In a large, heavy skillet, heat oil over high heat. Stir in onion and celery, then cook, stirring constantly, for 5 minutes.
Add garlic, water, salt, chicken and cook for 5 minutes.
Return chicken to pan and stir until well coated with oil.
Return pan to a boil and add chicken. Reduce heat to medium and cook for 5 minutes, stirring often.
Return chicken to pan and cook for 2 minutes, stirring constantly. Add vegetable mixture and cook over medium heat until chicken is no longer pink and juices run clear.
Return chicken to pan. Stir in corn and cook for 2 minutes, stirring frequently, until chicken is no longer pink and juices run clear.
Remove chicken. Discard marinade; place chicken in a separate small bowl. Pour chicken stock into pan, then stir continuously until chicken is completely coated with oil. Add cream cheese and spread evenly to cover.
Return chicken to pan, and cook for 3 to 4 minutes, stirring often. Add crumbled blue cheese and 1/2 cup green salad dressing and cook for another minute, stirring constantly. Add remaining 1/2 cup chicken stock and stir with a wooden spoon for at least 2 minutes.
Remove chicken from pan and put on oven rack. Place bottom rack of oven rack on oven shelf and place rack in oven. Place chicken on rack and turn to heat through.
Bake in preheated oven for 50 minutes, or until chicken is no longer pink and juices run clear.
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