6 skinless, boneless chicken breast halves
1 (12 ounce) can garbanzo beans, liquid
1 1/2 cups water
1 tablespoon butter
1 tablespoon diced red onion
1 teaspoon butter
1 teaspoon white sugar
3 tablespoons prepared Dijon-style mustard
1 tablespoon ketchup
1 (10 ounce) can whole kernel corn, drained
1 cup chicken broth
1 cup uncooked instant rice
1/2 cup chicken broth
1 (10.5 ounce) can whole kernel corn, drained
4 eggs, beaten
1/4 cup white sugar
1 teaspoon salt
1 teaspoon white pepper
1/4 teaspoon garlic powder
Preheat oven to 375 degrees F (190 degrees C).
Place chicken breasts in a large mixing bowl, and divide them into two. Place strips of bacon in the center of each breast. Roll out bacon; place strips of chicken into the center of each breast. Place a strip of bacon on each breast. Roll out each breast with some of the bacon on each side.
Bake in preheated oven for 45 minutes, or until chicken is cooked through but not browned. Flip chicken breasts, and cook until browned.
Preheat oven to 325 degrees F (165 degrees C).
Place chicken breasts into oven, and place pan on broiler rack. Broil for approximately 15 minutes, turning chicken once. Repeat chicken cooking over evening, broiling 5 minutes more.
Remove chicken from oven. Place chicken in a separate large bowl. Roll chicken into 8 squares, and brush with remaining bacon. Place rolls in separate steamer basket. Place steamer basket on top rack of oven. Cover and place steamer basket on broiler pan.
Bake at 325 degrees F (165 degrees C) for 35 minutes. Top with corn and mushrooms. Reduce heat to medium; simmer. Broil 15 minutes more, brushing with 1/2 cup bacon grease and 3 tablespoons ketchup.
Turn chicken breasts over; cook 5 minutes on each side, turning chicken breast several times. Remove bottom of chicken breast halves. Brush with remaining bacon grease and mustard. Broil 8 minutes more, or until golden brown. Serve with mushrooms and potatoes.