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SAUCY STUFFED CHICKEN BREAST

Category:    Chicken, Cheese
Yield: 4 servings
 
  8 3/4 oz Whole kernel corn,drained         1/2 lb Velveeta Pasteurized Process
    1/4 c  Shredded zucchini                        -Cheese Spread,cubed
    1/2 c  Salad dressing or mayonnaise      1/3 c  Salad dressing or mayonnaise
      2    Whole chicken breasts,split         3 tb Milk
      1 c  Butter flavored cracker           1/4 c  Shredded zucchini
           -crumbs                        
 
  Combine vegetables and 1/4 cup salad dressing; mix lightly. Loosen skin of
  each chicken breast to form a pocket; fill with vegetable mixture. Close
  opening with wooden pick. Brush chicken with 1/4 cup salad dressing;coat
  with crumbs. Place in 12 x 8" baking dish. Bake @ 350 degrees for 55
  minutes or until tender. Combine process cheese spread, salad dressing and
  milk in a saucepan; stir over low heat until cheese is melted. Stir in
  zucchini; serve over chicken.
  
  Makes 4 servings.
 

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