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 Mix dry ingredients (rosemary, salt and pepper). 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. Melt the butter in a large kettle and slowly cook the ...

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