Brine your chicken breast(s) for a handful of hours before you even think about doing anything else.
In order to do that, simply mix the sugar, salt, and cold water together in a bowl.
Then, place your chicken(s) in that mixture, and put it in the refrigerator.
So, if you have time, I’d suggest leaving it in there for about 3-5 hours.
Take that brined chicken out of its frigid confines after a half hour, but the longer you leave it in there, the more the flavors have a chance of accentuating themselves.
Roughly 45 minutes before you want to start cooking, however, remove your chicken from the fridge, and subsequently, from the brine.
Be sure to utilize the drying powers of a paper towel to remove the excess moisture from the chicken.
Once you’ve adequately dried it off, head on over to your oven, and preheat that bad boy to a solid 350°.
As that warms up, you’ll want to prepare a breading station for your chicken.
By that I mean, you’ll create stations for your flour, eggs, and breadcrumbs - in that order. This will be how you bread your chicken.
In order to properly do that, you’ll want to slowly dip each breast into the flour first, coating both sides, and repeat that same methodology with the egg mixture, before finishing off with a similar dousing and covering of breadcrumbs at the end.
Be sure to have a plate (or paper towel) ready for all of those completed breasts.
At this point, you’ll want to place a large saucepan over a heat source set on “Medium.”
In that saucepan, pour in your cannabis-infused olive oil.
Allow that oil to heat up a touch, before gently placing your chicken breasts inside.
Keep them in there until each side of the breaded breast(s) sports an attractive golden brown hue.
Once you are happy with how both sides are looking, you can remove the chicken from the saucepan, and place it onto a cooling rack (or paper towel) to chill out for a moment.
Now, you can get your hands on a rectangular pan, one big enough to house the chicken, and apply a quarter-inch layer of marinara sauce in it.
Place the chicken atop the sauce, and cover it in even more marinara.
Add your cheese to the top layer of each chicken.
Cover up that bad boy with aluminum foil, and toss it in your oven for 25 minutes or so.
You’ll know everything is good to go once the internal temperature of your chicken hits that desired 165°.