Season the chicken breasts with salt, pepper, and herbs of your choice. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs.

Dip each chicken breast first in flour, then in egg, and finally coat evenly with breadcrumbs. For a gluten-free option, substitute breadcrumbs with almond flour or skip breading altogether.

Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove and drain excess oil on paper towels.

Place the fried chicken breasts on a baking sheet. Spoon marinara sauce generously over each piece, then top with shredded mozzarella cheese.

Preheat your oven to 400°F (200°C). Bake the chicken in the oven for 10-15 minutes, or until the cheese is melted and bubbly.

Preheat air fryer to 375°F (190°C). Place breaded chicken in the basket and cook for 10-12 minutes, flipping halfway. Add sauce and cheese, then cook for an additional 3-5 minutes until cheese melts.

Garnish with fresh basil or parsley. Serve with your choice of pasta or side dishes.