1 pkg. Perdue boneless chicken breast slices (easiest) or boneless chicken breasts sliced in 12 pieces
1 c. milk (enough to cover breasts)
1 c. bread crumbs
1 c. grated Parmesan cheese
2 tbsp. chopped parsley
1 c. olive oil
Salt & pepper
1 lemon, sliced thin
1 c. white wine
1/4 c. lemon juice
1 c. chicken broth
Grand Marnier Liqueur

In able to find Perdue boneless chicken breast slices, fillet each chicken breast and lightly pound each. Soak all of the chicken in milk about 10 minutes. Mix bread crumbs, cheese, parsley and dredge each chicken breast in the mixture, coating well. Add olive oil to skillet and braise breasts on each side until lightly browned. Do not overcook.

Place braised breasts in lightly buttered baking dish and lightly salt and pepper. Place 1 lemon slice on top of each piece of chicken. Remove all but 1 tablespoon oil from skillet, leaving residue from chicken. Add white wine to skillet and boil until liquid is reduced by half. Add lemon juice and chicken broth, boil until liquid is reduced by half and pour over chicken slices. Drizzle Grand Marnier over each slice, according to taste. Bake at 350 degrees until liquid begins to bubble (20-25 minutes). Serve over buttered noodles, with green vegetables.

Serves 4.