Recipe - Golden Chicken Bake

1 cn (8.75oz) whole kernel corn;
drained
One fourth cup Shredded zucchini
One half cup Kraft real mayonnaise
2 Chicken breasts; split
1 cup Buttery cracker crumbs
One half pound Velveeta pasteurized process
cheese spread; cubed
1/3 cup Kraft real mayonnaise
3 tablespoon Milk
One fourth cup Shredded zucchini

Combine vegetables and One fourth cup mayonnaise; mix lightly. Loosen skin of
each breast to form pocket; fill with vegetable mixture, Close opening with
wooden picks. Brush chicken with remaining mayonnaise; coat with crumbs.
Place in 13x9inch baking dish, Bake at 350 degrees, 55 minutes or until
tender.

Combine Velveeta cheese spread, mayonnaise and milk in saucepan; stir over
low heat until cheese spread is melted. Stir in zucchini; serve over
chicken. 4 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.