Parmesan Crusted Chicken with Cream Sauce

This recipe comes from one of my favorite food blogs (but she hasn't been posting for quite a while).  It's a quick meal if your chicken is fresh, or already defrosted--and not the size of Rhode Island like the ones from Sam's Club can be sometimes..  Cut them down smaller if they are, and then they'll bake in 30 minutes for sure!

Dave loves this one, and as long as you've got Chive and Onion Cream Cheese on hand, it's likely you could whip it up without even planning for it!

http://amyscott.squarespace.com/journal/2008/2/9/parmesan-crusted-chicken-with-cream-sauce.html

PARMESAN CRUSTED CHICKEN WITH CREAM SAUCE

1 can reduced sodium chicken broth (I just do 2 cups chicken stock with boullion)
6 Ritz crackers  (I just crush up as many as I need--which is not ONLY 6)
2 Tbsp Parmesan Cheese (I just use the ever-exact method of "dump some")
4 bonesless skinless chicken breast halves
1/3 cup chive and onion cream cheese spread  (I probably dump about half the container and just thin as necessary)

Mix cracker crumbs and parmesan cheese in bowl.  Rinse chicken with cold water, shake off excess water.  Dip chicken in some melted butter, egg white, or plain yogurt and then in cracker mixture turning to coat.  Place in greased baking dish and bake at 350 for about 35-45 minutes or until chicken is done.

For the sauce pour 1/4 cup of chicken broth and cream cheese into skillet.  Cook, stirring constantly.  Simmer 3 minutes or until sauce thickens.  Note: this happens fast and if you let it go it gets thick and clumpy so as soon as it's all melted and slightly thick, it's good to go.  Serve sauce over chicken.

**I melt down the cream cheese and then start adding the broth as necessary to thin to desired consistency.