Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into two slices. yield 12 pieces. Pound each piece, including the tenderloins, to ¼ “ thickness. (yields 12 pieces).
Soak the chicken in milk for 30 minutes.
Mix breadcrumbs, cheese, and parsley. Dredge chicken in breadcrumb mixture, making sure each piece is well coated.
Heat olive oil in large skillet. Quickly sauté breasts on each side till lightly browned. Do not overcook.
Transfer sautéed chicken breasts to a lightly buttered baking dish. Sprinkle with salt and pepper. Place one slice of lemon on top of each chicken piece.
Remove all but 1 Tbs. Of oil from skillet, leaving browned bits. Add white wine and boil until reduced by half. Add lemon juice and chicken broth and boil till reduced by half.
Pour wine mixture over chicken. Drizzle Grand Marnier over each piece of chicken according to taste.
Bake at 350°F until sauce begins to bubble (about 20-25 minutes.).