Pepper Jack Chicken with Calico Corn

Place 1 chicken breast half between two pieces of plastic wrap or waxed paper. Working from the center, gently pound chicken with rollng pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces.

In small bowl, combine 3/4 teaspoon salt, 3/4 teaspoon cumin and chili powder and mix well. Sprinkle both sides of chicken pieces with salt mixture. Place cheese slices on chicken. roll up, jelly-roll fashion; secure with toothpicks. Sprinkle chicken rolls with flour.

Heat butter and oil in large nonstick skillet over medium heat. Cook chicken rolls 15-20 minutes or until browned on all sides and chicken is no longer pink. Remove from skillet; keep warm.

Remove drippings and cooked particles from skillet; set aside. In same skllet over medium heat, combine zucchini, garlic, jalapeno pepper, cumin, salt and pepper; cook and stir 2-4 minutes or until zucchini and garlic are tender. Add reserved drippings and remaining corn sauté ingredients; cook and stir gently until thoroughly heated. Remove from heat.

In large saucepan over medium heat, combine water and spinach. Cook, covered, 1-2 minutes or just until spinach torns bright green. Place spinach on serving platter, top with corn sauté. Remove toothpicks from chicken rollsa nd arrange them over the top.