1 pound skinless, boneless chicken breast halves
1 (20 ounce) can garbanzo beans, drained
1 (10.5 ounce) can condensed chicken broth
1 cup chicken broth
1 (16 ounce) package frozen mixed vegetables, thawed
Place chicken in a shallow dish or bowl. Place a sheet of waxed paper over the shallow dish or bowl and gently pour in water. Cover and refrigerate for 4 hours.
Remove chicken from refrigerator. Remove waxed paper. Cut out a large strip of cheese on the bottom of the chicken breast. Place chicken on waxed paper, cover and refrigerate for 4 hours.
Remove chicken breast halves. Dip the bottom strip of waxed paper, ending with a strip of cheese, in butter. Wrap the strip of cheese and grease in waxed paper. Place the chicken on waxed paper, covered, and refrigerate overnight.
While the chicken is in the refrigerator, combine the garbanzo beans with 1 cup water. In a separate small bowl, stir together the chicken broth and chicken broth. Place the smooth side up in the center of the oil in a skillet and heat over remaining tablespoon of cheese. Pour sauce mixture over chicken in the refrigerator.
After 4 hours of chicken in the refrigerator, turn the chicken over and steam if desired.
Remove chicken from the refrigerator. Divide the chicken into 6 pieces and place in a resealable plastic bag. Discard the chicken pieces and place in a separate resealable plastic bag.
Return chicken to the refrigerator while still warm and cover. Let rest for at least one hour and then return to the bowl with the chicken.
Refrigerate the remainder of the chicken breasts until serving time. Preheat oven to 350 degrees F (175 degrees C).
Place grilled chicken breasts on a baking sheet and brush with remaining cheese sauce mixture. Sprinkle with parsley, and serve hot with butter.
⭐ ⭐ ⭐ ⭐