Parmesan Crusted Chicken

I got this recipe off of Kraft's website. It was really yummy, and surprisingly low in fat/calories (PERFECT!). Pretty cheap too! It feeds 4 people, cost about $2/person. They suggest you serve it with asparagus spears, but we just had it with a nice spinach salad.

Parmesan Crusted Chicken in Cream Sauce

Ingredients:
2 cups instant brown rice, uncooked
1 can (14 oz.) chicken broth, divided into 1 1/4 cups and 1/2 cup
9 Ritz crackers, finely crushed
3 Tbs. grated parmesan cheese
4 small boneless skinless chicken breast halves
2 tsp. oil
1/2 cup chive and onion cream cheese spread

Directions:
1. Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.
2. Mix cracker crumbs and parmesan cheese in shallow dish. Rinse chicken in cold water and gently shake off excess water. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides.
3. Heat oil in large skillet on medium heat. Add chicken, cooking 5-6 minutes on each side or until golden brown on both sides and cooked through. Place chicken on serving plate and cover to keep warm. Add remaining 1/2 cup of chicken broth and the cream cheese to skillet. Cook on medium heat just until mixture starts to boil, stirring constantly. Simmer for 3 minutes or until sauce is thickened. Spoon sauce over chicken. Serve with the rice.