Remove tenderloin from each breast half and save for another use. Fillet each half into
two slices to yield 12 pieces. Use flat side of a meat tenderizer mallet to gently pound
each piece of chicken to a uniform thickness. 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 degrees for 20-25 minutes (till bubbly).
Serves 4. I make buttered, twisted egg noodles and mixed vegetables
with this dish. Mmmm, you'll wish you doubled the recipe!
From Karen Volker, December 1996
Karen's Note: [The above] is a recipe that I got from Good Morning LA when Regis
Philbin was the host. He had a guest comedian named Pat Corley who made
his Chicken Francesca. It's the BEST chicken dish I have EVER eaten.