1 cup milk
1/2 teaspoon garlic powder
1 tablespoon dried basil
7 pounds skinless, boneless chicken breast halves
1 (10 ounce) package dry onion soup mix
1 (6 ounce) can tomato paste
1 juice can pineapple juice concentrate
1 egg
1/2 cup barbecue sauce
1 cup chopped dried mushrooms
In a large bowl, mix the milk, garlic powder, basil, chicken, onion soup mix, tomatoes paste, pineapple juice concentrate, egg, barbecue sauce and mushrooms. Cover and refrigerate overnight.
While the chicken is chilling, preheat oven to 350 degrees F (175 degrees C).
Remove chicken from marinade and brush with egg and barbecue sauce. Arrange chicken on a large sheet of aluminum foil. Cook 10 minutes on each side, turning once, to completely brown. Transfer the sauce to the foil, and sprinkle marinade over the chicken.
Place chicken breasts on foil, and place pan in oven for 55 minutes.
Remove foil from pan, and for 10 minutes, place pan in oven. Reduce heat to medium-low, and continue cooking 15 minutes, or until golden, turning once, to brown the chicken.
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