2 whole chicken breasts, halved and skinned
1/2 cup crushed potato chips
1/2 cup plain bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 cup (1 stick) butter, melted

Crush fresh potato chips and combine with plain bread crumbs, Parmesan cheese, garlic powder, and pepper. Dredge in melted butter and sprinkle mixture liberally on both sides of chicken breast.

Preheat grill on HIGH. When grill is hot, turn off one side of grill and use this side to cook chicken breasts slowly with indirect heat.

Tip: I use a double sheet of foil to help shield the breasts from the direct heat of the fire.

Cook both sides until browned, flipping once.

Note: This is a slow process that will make your chicken breasts unbelievably tender and flavorful. It should take 20 to 30 minutes total depending on the size and thickness of breasts.

Low-Fat Version: Substitute butter flavor Pam non-stick cooking spray for butter. Also spray tin foil before placing breasts on grill.

Submitted by: Ian Brockman