Preheat oven to 375 degrees F. Lightly spray a 11 x 7-inch pan or 2-quart casserole.
Heat the oil in a large skillet over medium-high heat.
Pour 1/2 cup of the cream into a pie plate or a dish with sides. Place the breadcrumbs on a plate. Dip the chicken in the cream and let the excess cream drip back into the pie plate; dredge the chicken in the crumbs.
Brown chicken in the skillet on both sides.
Lay the browned chicken in the prepared baking pan.
In a small bowl, mix the remaining cream, cheese, garlic powder, salt, pepper and oregano; pour over the chicken.
Bake for 20-30 minutes. Garnish with parsley if desired.
SKILLET METHOD: Drain the fat out of the skillet and add the chicken back. Prepare the cream sauce as directed in the main recipe. Pour over chicken. Simmer, uncovered, for about 20 minutes and cream sauce is reduced by 25%
Boneless skinless breasts or chicken tenders may be substituted.