Pound the chicken breasts to an even thickness of 1-inch. Generously spray each chicken breast with cooking spray; set aside.

In a mixing bowl, combine cheese, salt, pepper, Italian Seasoning, basil, parsley, and sweet paprika. Take the seasoning mixture and rub it all over the chicken breasts.

Heat olive oil with 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the hot oil and cook for 5 minutes; flip and continue to cook for 5 more minutes, or until golden brown. Remove chicken from pan; set aside and keep covered.

Reduce heat to medium and add the remaining butter; let it melt. Stir in the garlic cloves and cook for 3 to 4 minutes, or until they are lightly browned on the outside. Stir often so you do not burn the garlic.

Add chicken broth or wine to the skillet and let cook for 3 minutes, or until the liquid has reduced.

Stir in the heavy cream and add chicken back into the skillet. Cook for an additional 5 minutes, or until the sauce is reduced and chicken is cooked through.

Remove from heat. Garnish with fresh parsley, and serve.