3 tablespoons butter
1/2 cup water
1 cup shredded sharp Cheddar cheese
1 clove garlic, minced
1 (1 ounce) package dry ranch dressing mix
1 cup cubed, skinless chicken
1 (2 ounce) can cream-style corn
Cook turkey over medium heat in a large skillet until well browned. Fluff bottom and spine of dough carefully. Carefully arrange chicken breast halves in skillet. Cover and cook over medium heat for 3 to 5 minutes on each side or until chicken is golden. Return skillet to medium heat and gently sear on 4 sides, and bruise on top. Remove from heat and stir in shredded cheese and garlic.
Place the salad mixture in a large resealable plastic bag. Mix finely (polish with a fork or toothpicks) 8 ounces ketchup mix, cream cheese, onion, tomato and cheese. Continue cooking on medium heat for 3 or 4 minutes.
Discard cookie crumbs, reserving 1/4 cup of them for later. Sprinkle chicken with Cheddar cheese mixture. Pour salad over chicken breasts, and toss to coat. Chill chicken breasts in refrigerator, but let cool slightly before serving.