Heat a large heavy oven-proof skillet over high heat.
Combine the herbs (except the fresh basil) in a shallow bowl with salt and pepper. Coat both sides of each chicken fillet with the oil. Spread herbs over fillets.
Add the fillets and pan fry on each side until golden (about 3 minutes on each side). Coat other side of fillet with herbs.
Add the garlic to the same pan and allow to fry until fragrant (about 30 seconds). Pour the marinara sauce over and around the chicken. Then sprinkle 2 tablespoons of the mozzarella over each chicken fillet; transfer to the oven and broil until the cheese has melted and the chicken is cooked through (about 3 to 5 minutes).
Garnish with freshly chopped parmesan cheese and serve over pasta with a side salad.
If you don’t have an oven safe pan to broil the mozzarella: Before you add the marinara, transfer the chicken to the toaster oven, set to broil, for 3 minutes. Then transfer back to pan to add sauce.