Recipe for Herbed Barbecue Chicken
Cooking For A Crowd


    Herbed Barbecue Chicken

    Serves 50.

    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.