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Slice Chicken Breasts In Thirds Horizontally To Make 12 Thin Chicken Fillets. Lightly Pound Each Piece. Place In A Dish, And Pour Milk Over Them. Soak For 10 Minutes. In A Shallow Bowl, Stir Together The Bread Crumbs, Parmesan Cheese And Parsley. Set Aside. Heat Olive Oil In A Large Heavy Skillet Over Medium-High Heat. Dredge Chicken Pieces In The Bread Crumb Mixture, And Place In The Hot Oil. Quickly Brown On Both Sides, Then Remove To A Buttered 9X13 Inch Baking Dish, Or Similar Size. Season With Salt And Pepper To Taste. Place Orange Slices Over The Top Of The Chicken. Preheat The Oven To 350 Degrees F (175 Degrees C). Drain The Oil From The Skillet, Reserving 1/4 Cup. Heat The Reserved Oil With The Wine Over Medium Heat Until Reduced By 1/2. Add Broth And Orange Juice, And Reduce By 1/2 Again. Pour The Sauce Over The Chicken, Then Drizzle With Grand Marinier. Bake For 20 To 25 Minutes In The Preheated Oven, Until Bubbly.
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