A recipe from the Sneaky Kitchen
Preheat oven to 350° F.
|4 lg. boneless skinless chicken breasts, halved
1 cup milk, reduced fat
1 cup fine bread crumbs, unseasoned
1 cup grated Parmesan cheese, divided
1 tbsp fresh parsley, chopped
1/2 tsp oregano, dried
1/2 tsp black pepper
1/4 cup olive oil
|1 cup white cooking wine
1/2 cup orange juice
1 tbsp lemon juice
1 1/4 C chicken broth, defatted
1/2 cup Grand Marnier liqueur
Cut each chicken breast half into one or two fillets, depending on
thickness. Wrap each piece in a fold of plastic wrap & pound with the flat part of a
meat tenderizer hammer to a uniform thickness. Fillets should not be too thin for this dish. Soak the chicken in the milk for 10 to 15 minutes, turning several times.
Mix bread crumbs, 3/4 cups Parmesan cheese, parsley, oregano, salt
& pepper in a flat dish. Shake excess milk off each piece of chicken & dredge in bread
crumb mixture, pressing to coat thoroughly. Lay each piece on a plate until all are coated.
Heat oil in a lg. heavy skillet over med. heat. Brown chicken on both sides. Spray a lg. heavy oblong or oval baking dish
well with cooking spray. Put chicken in dish in single layer. Try to avoid overlapping too much. Slice orange very thin; remove seeds. Put orange slices
on top of chicken.
Add white wine & broth to the skillet; scrape up any tasty bits over high heat. Boil until reduced by half, stirring occasionally. Add orange
& lemon juice & boil about 5 min. more or until somewhat
Pour sauce over chicken, then drizzle with liqueur. Sprinkle with balance of Parmesan cheese. Bake for 20 to 25 min. until chicken is cooked through
& sauce is bubbly. Serve with rice or pasta.