3 skinless, boneless chicken breast halves
1 (10 ounce) can chickpeas (garbanzo beans), drained
1 (12 ounce) can corn kernels, drained
1 (12 ounce) can whole kernel corn, drained
1 (14 ounce) can whole peeled tomatoes with juice
1 (8 ounce) can sliced mushrooms
1 tablespoon dried minced onion
2 tablespoons dried black pepper
Place chicken in a shallow dish or bowl. Stuff breasts with corn, peas, carrots and tomatoes. Cover chicken with corn, peas, carrots and tomatoes. Pour water into bottom of refrigerator and sprinkle with mushrooms and onion.
Cover refrigerator and refrigerate 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Melt 3 teaspoons butter in a large pot over medium-high heat. Mix in chicken. Saute chicken in butter until cooked through and juices run clear, about 5 to 7 minutes. Remove chicken from pot and let cool slightly, about 10 minutes. Stir chicken into beans, corn and tomatoes. Pour over chicken and toss.
Roast in preheated oven for 1 hour, turning once.