In three separate shallow bowls, place flour, egg and panko crumbs. Dredge each chicken breast in flour, dip in beaten egg, and dredge in panko crumbs.
In a large nonstick skillet, heat oil over medium high heat until hot. Add chicken, and cook for 3 minutes on each side or until chicken is done.
Remove chicken from skillet; set aside, wipe out skillet with paper towel. Add cream, thyme, and salt to pan; bring to a boil. Cook stirring frequently for 7 minutes or until mixture is thickened. Stir in marmalade; serve over chicken. Garnish wit fresh thyme and grated orange zest.