Title: Golden Chicken Bake
Categories: Poultry
Yield: 4 Servings

1 cn (8.75-oz) whole kernel corn;
-drained
1/4 c Shredded zucchini
1/2 c Kraft real mayonnaise
2 Chicken breasts; split
1 c Buttery cracker crumbs
1/2 lb Velveeta pasteurized process
-cheese spread; cubed
1/3 c Kraft real mayonnaise
3 tb Milk
1/4 c Shredded zucchini

Combine vegetables and 1/4 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 13x9-inch 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.