Tomato Basil Chicken

8 boneless, skinless chicken breasts
2 cups yogurt
1 10oz. box Tomato-Basil Wheat Thins
1/2 cup Parmesan cheese, grated
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. parsley flakes

Chicken Sauce:
1 can cream of chicken soup
1 cup milk

Rinse chicken breasts and pat dry.  Pour yogurt into small dish.  Crush crackers into fine crumbs.  In a separate dish, blend cracker crumbs with Parmesan cheese and seasonings.  Dip chicken breasts into yogurt, coating both sides.  Roll in crumbs until well covered.  Place in greased baking pan.  Repeat with remaining chicken breasts.  Bake at 350 for 1 hour or until chicken is done.  For sauce, combine soup and milk in a saucepan and cook over medium heat until hot until bubbly.  Serve over chicken.