| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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