We used to love the chicken at a buffet restaurant that we ate at alot.
One day, I asked the owner if it was a trade secret it was not.
I don't know how it got its name or the history, only this is what I was told.
Take you chicken, remove the skins. Most breasts are used. And pounding them out is optional.
Place them in a container deep enough to completely cover them with marinade.
The marinade is simply French Dressing. Let it set in fridge overnight.
Then just grill that chicken, using the marinade to baste it.
Do not eat the marinade unless you cook it first, it has raw chicken bits and juices in it!
I usually reserve some French Dressing not used in the marinade and just cook it down a bit in a saucepan to make a sauce for it.
Some folks like to add a bit of pepper to this to spice it up a bit.
It is tasty, juicy, and really tender.
When in winter I don't grill it. I just cook it in the oven on 350-400 degrees until meat thermometer shows that it is done, again basting with the marinade.
I serve it with duchess potatoes, brussel sprouts, and some homemade yeast bread.