Crispy Chicken and Sauce

Source:  Kraft magazine

2 c. rice
1 can (14 oz.) chicken broth
6 Ritz crackers, finely crushed
2 T. parmesan cheese
4 chicken breasts
2 t. oil
1/3 c. cream cheese

Cook rice as directed, using 1 1/4 c. chicken broth and water as the remaining liquid.  Mix cracker crumbs and parmesan cheese on plate.  Rinse chicken in cold water - shake off excess water.  Dip chicken in cracker mixture, turning to coat.  Heat oil in skillet on medium heat.  Add chicken.  Cook 5-6 minutes on each side until chicken is golden brown and cooked through.  Place chicken on serving plate.  Set aside, keep warm.  Add remaining 1/2 c. broth and cream cheese to same skillet.  Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens.  Spoon sauce over chicken.  Serve with rice.
*There needs to be more of everything in this recipe. The crackers/cheese needs to be tripled, and the sauce needs to be doubled.
* I think I will try to bake it next time - frying it really dried it out.