1 (8 3/4 oz.) can whole kernel corn, drained
1/4 c. shredded zucchini
1/2 c. mayonnaise
2 chicken breasts, split
1 c. buttery cracker crumbs
1/2 lb. Velveeta cubed
1/4 c. mayonnaise
3 tbsp. 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, mayonnaise, and milk in saucepan; stir over low heat until Velveeta is melted. Stir in zucchini; serve over chicken. 4 servings.