Balsamic Chicken with Caramelized Onions

YIELD: 240 servings

60 lbs.red onions, thinly sliced
2 1/2 cupsrosemary, chopped fine
1/4 cupsalt or to taste
1/4 cuppepper, fresh ground, or to taste
240 ea.chicken breasts, skinless, boneless
4 lbs.unsalted butter
1 gal.balsamic vinegar
1 gal.water

1. Mix dry ingredients (rosemary, salt and pepper).
2. Marinate chicken, tightly covered, in 1/3 of the onions, mixed with 1/3 of the dry ingredients. Marinate at least two hours or overnight.
3. Melt the butter in a large kettle and slowly cook the remaining onions until caramelized, about 12 min.
4. Add the vinegar, water and remaining dry ingredients to onion mixture.
5. Sauté until liquid is evaporated.
6. Remove chicken from marinade. Discard remaining marinade.
7. Grill chicken, turning occasionally, until cooked to 165°F internal temperature, 10¯12 min.
8. Serve topped with onions.
9. HACCP: assemble batches as needed, keeping chicken and onion mixture in refrigerator below 40°F until needed. Reheat to 165°F for at least 15 seconds before serving.

Recipe from Linda Hansen, director of nutrition services and Arturo Salguero-Galicia, lead cook, St. Joseph Health Systems Sonoma County, CA.