Slice chicken breasts in half horizontally, place them in a zip-top bag with the marinade, and refrigerate. For best results, marinate overnight.
Toss the cheeses together. For the cheese sauce, gently heat the heavy cream and ½ cup of the cheese blend in a small skillet until smooth.
In a large skillet, heat vegetable oil over medium heat. Cook the marinated chicken for about 6-7 minutes on one side, flip, and continue for another 4-5 minutes until golden.
Place the cooked chicken in an oven-safe dish. Top each piece with cheese sauce, the shredded cheese blend, and buttered Panko breadcrumbs. Broil for 3-4 minutes until the cheese is bubbly and golden.
