Optional Step: This brining step requires about 15 extra minutes, and is certainly optional, but will make for the most juicy baked chicken! To brine your chicken breasts, simply fill a large with 1 quart (4 cups) of warm water and 1/4 cup salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
Heat oven to 425 degrees. Spray a large baking dish with cooking spray and place the chicken breasts in a single layer in baking dish.
Spread cream cheese evenly over chicken breasts, coating them on each side, (I did this with my hands and found it to be the easiest this way), then sprinkle approximately 1 tablespoon of the seasoning blend evenly on top of each chicken breast. Gently pat the chicken to press on the seasoning, then mist the chicken with cooking spray.
Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink, (or chicken reaches 165 degrees in thickest piece).
Once the chicken is cooked, remove the pan from the oven and let the chicken rest for at least 5-10 minutes.
Serve immediately or refrigerate for up to 3 days, or freeze for up to 3 months.