Crispy Cheesy Chicken in a Cream Cheese Sauce

Oh, how delicious this dish is!  The chicken is covered in an egg-panko crumb mixture, then baked to perfection. Afterwards, it's covered in a cream cheese sauce and topped with fresh jalapenos. I like to serve ours on top of mashed potatoes, but rice would do just fine too.  Or, serve it as is with a side salad.  Either way, enjoy this super tasty dish!
For chicken:
-4 chicken thighs, skin on, bone in
-1 large egg, beaten
-3 Tbs milk
-1/2 tsp salt
-1/2 tsp pepper
-2 cups Italian style panko crumbs
-2 cups shredded fiesta cheese blend
For sauce:
-2 Tbs salted butter
-2 Tbs flour
-1/2 tsp salt
-1/2 tsp pepper
-1 1/2 cups milk
-8 oz cream cheese, at room temperature
For garnish:
-1 jalapeno, halved and sliced
Preheat oven to 375 F. Coat a 9x13 inch pan with cooking spray.  Set aside.
Score your chicken thighs (cut a couple of large slits on each thigh on the skin side).
In a shallow bowl, mix the egg, milk, salt and pepper.  Dip each thigh into that, then dredge through the Italian style panko.  Place skin side up onto prepared pan. 
Bake in preheated oven for 45 minutes.
Top each thigh generously and evenly with the cheese. Bake for an additional 10 minutes.  
Meanwhile, let's make the sauce. In a medium saucepan, melt the butter.  Add the flour and whisk until no more lumps. Season with the salt and pepper.  Add the milk and give it a good stir. Cook, stirring occasionally, until mixture thickens, about 5 minutes. 
Stir in the cream cheese.  Mix until cheese is all melted. Remove from stove and adjust salt and pepper, if necessary.
To serve, top each piece of cheesy chicken with the sauce and some jalapeno slices.  Enjoy!