Preheat oven to 375°F and line a baking sheet with parchment paper and a rack.

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In 3 shallow bowls, set up breading bowls. Make sure ingredients in each bowl are well combined.

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Pat chicken dry with paper towel. Cut out bone if needed and slice so it is flat and fairly even in thickness. Set aside.

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Begin breading chicken using the wet hand dry hand technique. Start with the flour mixture, then  the egg, then the panko. Make sure all sides and crevasses are completely covered or submerged; this will help your batter stick.

 

Shake off excess between each breading When finished breading the panko, transfer to the prepared rack. Repeat steps with second chicken thigh. Do not repeat the steps multiple times for 1 piece of chicken.

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Once both chickens are fully breaded and on the baking rack. Bake for 45-50minutes or until crispy, edges are golden brown, and clear juices have emerged.

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While the chicken bakes, slice the cheese.

 

When finished baking, add marinara sauce and cheese. Spread the sauce and cheese only in the centre, leaving a 'crust' of chicken, so that parts of it stay crunchy.

 

Bake for another 5 minutes or until cheese has melted. Serve right away.