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1
Preheat oven to 350 degrees F. Cover a baking sheet with aluminum foil and place a wire rack (about the same size of the baking rack) on top of it.
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2
Using paper towels, dry the chicken all over.
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3
Season the chicken pieces with salt and pepper.
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4
In 3 shallow bowls, place the flour in one bowl, the egg and water in the second bowl and the panko in the last bowl.
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5
Season both the flour and the egg mixture with salt and pepper.
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6
Start by dipping the chicken thighs into the flour, and then the egg mixture and lastly into the panko.
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7
Once fully breaded, place on the baking rack.
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8
Repeat with the remaining chicken thighs.
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9
Once all the chicken is coated, just give each piece a quick spray with the oil spray.
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10
Bake the chicken at 350 degrees F for 45 minutes, until completely cooked through.
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11
In the meantime, get your water boiling for your pasta as well as heat your marinara sauce in a wide pan over medium low heat.
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12
Once the chicken is finished, remove from the oven and get your pasta cooking as per the package directions.
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13
Add the chicken to the marinara sauce, leaving the heat on medium low, just allowing the bottom of the chicken pieces to touch the sauce so the top stays crispy.
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14
Top each piece with a heaping tablespoon of Parmesan and cover the pan with the lid.
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15
By the time the pasta is finished, the cheese should be melted completely onto the chicken.
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16
Serve the chicken and sauce over the cooked pasta.
