Chicken Francesca

Ingredients

 * 4 large 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 orange
 * 1/2 cup orange juice
 * 1 tbsp lemon juice
 * 1 1/4 cups chicken broth, defatted
 * 1/2 cup Grand Marnier liqueur
 * cooking spray

Directions

 * 1) Preheat oven to 350 degrees F.
 * 2) Cut each Chicken breast half into one or two fillets, depending on thickness. Wrap each piece in a fold of plastic wrap and pound with the flat part of a meat tenderizer hammer to a uniform thickness. Fillets should not be too thin for this dish.
 * 3) Soak the Chicken in the milk for 10 to 15 minutes, turning several times.
 * 4) Mix bread crumbs, 3/4 cups Parmesan cheese, parsley, dried oregano, salt and pepper in a flat dish.
 * 5) Shake excess milk off each piece of Chicken and dredge in the bread crumb mixture, pressing to coat thoroughly. Lay each piece on a plate until all pieces are coated.
 * 6) Heat olive oil in a large, heavy skillet over medium heat.
 * 7) Brown Chicken on both sides.
 * 8) Spray a large, heavy oblong or oval baking dish liberally with cooking spray. #Place Chicken in dish in a single layer. Try to avoid overlapping too much.
 * 9) Slice orange very thin. Remove seeds. Place orange slices on top of the Chicken.
 * 10) Add the white wine and broth to the skillet; scrape up any tasty bits over high heat. Boil until reduced by half, stirring occasionally.
 * 11) Add orange and lemon juice and boil about five minutes more or until somewhat thickened.
 * 12) Pour sauce over the Chicken, then drizzle with the liqueur. Sprinkle with the balance of the Parmesan cheese.
 * 13) Bake for 20 to 25 minutes until Chicken is cooked through and sauce is bubbly.
 * 14) Serve with rice or Pasta.

Recipe from the sneaky kitchen