4 lg Boneless chicken breasts
(halved)
1 c  Milk enough to soak chicken
1 c  Breadcrumbs
1 c  Grated parmesan cheese
2 tb Chopped parsley
1 c  Olive oil
1 c  Chicken broth
Grand Marnier Liqueur
Salt
Pepper
1    Lemon
1 c  White wine
Butter
1/4 c  Lemon juice

Remove the tenderloin from each half chicken breast and save. Fillet each
half chicken breast into two slices to yield 12 pieces. Use flat of meat
pounder and lightly pound each piece,inculding tenderloins. Soak all the
chicken in milk about 10 mins. Mix breadcrumbs,parmesan cheese,chopped
parsley and dredge each slice of chicken in the mixture making sure each
slice is well covered. Add oil to a large skillet and quickly braise
breasts on each side untill lightly browned. Do not over cook. Place one
slice of lemon on top of each breast and place in a lightly buttered baking
dish. Remove all but 1 tbsp. of oil from skillet leaving residue from
chicken. Add white wine and boil untill liquid is reduced by half. Add
lemon juice and chicken broth and boil till reduced by half then pour over
chicken breasts. Next drizzle Grand Marnier over each slice of chicken
breast according to taste. Bake at 350 F untill liquid begins to bubble
between 20-25 mins and your finished. Serve with buttered noodles and any
green vegetable.