Ingredients: 4 lg. boneless chicken breasts; halved 1 c. milk (to soak chicken) 1 c. plain bread crumbs 1 c. grated parmesan cheese 2 tbsp. chopped fresh parsley 1 c. olive oil salt and pepper 1 small orange; sliced (or small lemon) 1 c. white wine 1/2 c. orange juice (or lemon if a sliced lemon is used) 1 10 1/2 oz. can of chicken broth (not buillon) grand marnier liqueur

Recipe Info Category: Poultry Rating: 5 Contributor: Benjamin Shaw

Remove tenderloin from each breast half and save. Fillet each half into two slices to yield 12 pieces. Use flat of tenderizer to lightly pound each piece. Soak all pieces in milk for 10 minutes.Mix bread crumbs, Parmesan cheese and parsley. Dredge each piece of chicken and lightly brown on both sides in olive oil.

Place chicken in lightly buttered oblong baking dish. Salt and pepper to taste and place orange slices on chicken.Remove all but 1/4 c. oil and residue from skillet; add wine and reduce by 1/2.

Add broth and orange juice and reduce by 1/2 again. Pour sauce over chicken then drizzle with Grand Marnier (approx. 1/4 c.). The sauce thickens a little when reduced.Bake at 350° for 20-25 minutes (till bubbly). Serves 4. I make buttered, twisted egg noodles and mixed vegetables with this dish.