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1
Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.
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2
Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
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3
Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag.
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4
Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag.
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5
Marinate in the refrigerator for 18 to 24 hours.
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6
Preheat an oven to 350 degrees F (175 degrees C).
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7
Spray a 9x13-inch baking dish with butter-flavored cooking spray.
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8
Remove the chicken from the marinade, and shake off excess.
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9
Discard the remaining marinade.
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10
Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese.
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11
Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken.
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12
Spray each bundle with the butter-flavored cooking spray.
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13
Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish.
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14
Lightly spray the bundles once more.
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15
Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes.
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16
An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
