Salsa: Combine all salsa ingredients, mix thoroughly and chill.
Corn Pudding: In a food processor, combine ingredients for the corn pudding. Blend until thoroughly mixed and at a fairly smooth consistency, but not pasty. Transfer mix to baking dish and bake at 400° for 10-15 minutes. Remove from oven and let cool.
Butterfly chicken breasts and pound thin.
Lay one slice of ham on top of each chicken piece. Spread corn pudding evenly on top of ham. Roll chicken up and secure the roll with toothpicks. Brown the chicken rolls on all sides on the stove in olive oil. Place rolls in baking dish and bake to finish cooking. 20 minutes at 400°. Remove from oven, let cool, and slice each roll.
Serve with fresh salsa.