1 (8 ounce) package cream cheese
2 tablespoons white sugar
1/2 teaspoon salt
3 tablespoons milk
2 tablespoons oil
2 cloves garlic, minced
1/4 teaspoon dried rosemary
6 skinless, boneless chicken breast halves
Preheat oven to 425 degrees F (220 degrees C).
To Make Crust: In a large bowl, mix cream cheese and sugar. Mix in salt, milk, oil and garlic. Put mixture into a shallow baking dish. Spread half of chicken's skin on top of creole mixture.
Top chicken breast with remaining cream cheese mixture. Place in greased 5-qt. skillet. Transfer pan and grease bottom of pan. Bake uncovered 10 minutes in the preheated oven.