2 (50 ounce) cans Campbell's Condensed Tomato Soup
2 1/2 cups granulated sugar
1 quart cider vinegar
2 cups vegetable oil
1/4 cup mustard, prepared
1 teaspoon pepper
1/4 cup chili powder
1 teaspoon ground cumin
1/4 cup oregano leaves, crushed
1/4 cup basil leaves, crushed
2 teaspoons garlic powder
1/4 cup parsley flakes, dried
50 (4 ounce) chicken breast halves, skinless, boneless
1 cup green onions, chopped
In large bowl, mix soup, sugar, vinegar oil, mustard, pepper, chili powder, cumin, oregano, basil, garlic powder, and parsley. Reserve 3 quarts plus 1 cup. Store covered in refrigerator at 40 degrees F or lower.
Pour remaining soup mixture over chicken. Store covered in refrigerator at 40 degrees F or lower overnight.
Remove chicken from marinade. Discard marinade. Lightly oil 2 sheet pans (26 x 18 x 1-inch). Place chicken on sheet pans. Bake at 350 degrees F. Bake until internal temperature is 165 degrees F or higher for 15 seconds and chicken is no longer pink, about 20 minutes.
To make sauce: In saucepot heat reserved soup mixture. Heat to 140 degrees F higher for 15 seconds.
Hold chicken and sauce at 140 degrees F or higher. Portion sauce using 2-ounce ladle (1/4 cup) over 1 chicken breast half. Garnish with green onions.
Serve with rice, orzo, or noodles.